If I have to live the rest of my life eating only a single type of food, I would undoubtedly pick Sinigang! This Filipino food is my favorite for all times. It reminds me of rainy days where my family would be together for dinner, sick days when the aroma alone of the Sinigang would rouse me from my bed, and bad-days-turned-to-good-ones because of this dish. I just can’t stress it enough – sinigang is my Kryptonite.
I’ll let you in a little secret – we had this meal for breakfast, lunch, dinner and breakfast the next day. I could have eaten it again for lunch the next day if there’s still some left. For this particular recipe, we used Salmon Belly and a few more vegetables. We also added some tablespoons of miso, giving our Sinigang that earthy and savory taste – suiting the sour broth perfectly.
So before I become overly excited about Sinigang sa Miso Salmon Belly (because it feels like I already am), let’s get to the recipe!
Sinigang sa Miso Salmon Belly
- 1/2 Small Onion, peeled and chopped
- 2 pcs Medium Tomatoes, chopped in quarters
- 1/2 kg Salmon Belly
- 1 pc Radish, peeled and sliced
- 1 bundle Kangkong, washed and devoid of the stems
- 100 g Sigarillas
- 2 tbsp. Miso
- 1 pack Sinigang Mix
- Cooking Oil
- In a pot over medium heat, sauté the tomatoes in cooking oil until the skin comes off. Add the onions afterwards until lightly fried.
- Add the Salmon Belly and cook for around 5 minutes.
- Add 1 liter of water and bring to a boil.
- Add the radish and sigarillas.
- Add the miso and sinigang mix, stirring occasionally.
- Put the kangkong and simmer for 5 more minutes.
- Season with salt.
Kangkong – water spinach
Sigarillas – winged bean or Goa bean
Sinigang – Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind.