Sinigang na Salmon sa Miso
This recipe has earned nothing but rave reviews! While the traditional way of cooking sinigang is putting all ingredients in a pot then boiling away, this version does it the way a trained chef would—each ingredient is treated separately to bring depth and dimension to the final dish. Roasting the salmon head and veggies and pan-frying the salmon steaks until the skin turns crisp are all done to accentuate the flavor of this well-loved Filipino broth.
- 1 salmon head, halved
- 1 yellow onion, peeled and halved
- 4 carrots, chopped
- 4 stalks of celery, chopped
- 1 tbsp oil
- 4 quarts water
- 1 tbsp black peppercorns
- garlic, crushed and chopped
- 4 PAMANA bay leaves
- 1 jar tamarind concentrate or PAMANA Sinigang sa Miso mix
- 1/2 cup white miso paste
- 2 tbsp PAMANA fish sauce
- 1 lemon, juice extracted
- 1 pound cherry tomatoes
- 2 teaspoons vegetable oil
- 1 teaspoon Korean red pepper powder
- 2 radishes, finely diced
- baby bok choy
- salt and pepper to taste
- 1 pound skin-on Salmon fillet, cut into 4 equal portions
- 8 cups water
- 1/2 cup salt, for brining
- salt and pepper
- oil for light frying
- PAMANA Jasmine Milagrosa Rice
- 2 stalks green onions, sliced
- Pre-heat your oven to 450°F.
- On a baking sheet, lay out the fish head, onions, carrots, and celery. Season with oil, salt, and pepper. Roast until they’re nicely caramelized, about 30 minutes.
- Remove from the oven and transfer to the instant pot. Add in water, peppercorns, garlic, and bay leaves. Set the magic pot on high-pressure and cook for 15 minutes.
- Pour the broth into a separate pot. Into it, add the miso paste, fish sauce, tamarind concentrate or PAMANA Sinigang sa Miso mix and lemon juice. Add more fish sauce (patis) or salt as needed. Simmer over the stove for 5 minutes.
- While the broth is cooking, place cherry tomatoes on a baking sheet and season with oil, salt and Korean red pepper.
- Roast the tomatoes in the oven for 10 minutes. Remove and set aside to cool.
- Place the roasted tomatoes in a small serving bowl. Add in the radish and mix well. Season to taste.
- Blanch the bok choy in the soup mixture for 1 minute. Remove the bok choy and set aside.
- In a large container, prepare the brine by dissolving 1/2 cup of salt in 2 quarts (8 cups) of water.
- Soak the salmon in brine at room temperature for 15 minutes.
- Take out the salmon from the brine and pat dry.
- Season the salmon with salt, skin side. Season the flesh side of the fish with salt and pepper.
- Heat oil in a non-stick pan. Cook the salmon, skin side down, over medium-low heat for 8-10 minutes or until the skin is crispy. Flip the salmon and cook the meaty side for another 1-2 minutes.
- Scoop some rice onto a deep plate. (You can skip the rice and serve the sinigang as a soup.)
- Add some broth and bok choy.
- Place the cooked salmon on one side of your plate.
- Top with roasted radishes and tomatoes. Garnish with green onions.