Kulinarya’s theme for the month of July 2011 is SINIGANG (Filipino Sour Soup/Stew).
There are so many different kinds of Sinigang (Filipino Sour Soup/Stew) and to tell you the truth, speaking for myself…I got so much to learn and only know the basic on Sinigang making….you can change the variety by using either pork, beef, fish and prawns. For the souring agent ingredient, it can be tamarind, guava, kamias or calamansi and if you’re desperate like me, you would run to your pantry for your nearest Sinigang sachet seasoning. Typical vegetables you can include to your Sinigang would be kangkong (water spinach), labanos (daikon), sitaw (snake beans), talong (Lebanese eggplant type), okra, gabi (taro) and if you want 1 or 2 whole banana green peppers.
What I will be sharing you this time will be my favourite Sinigang of all……….Sinigang na Salmon sa Miso (Salmon in Filipino Sour Miso Soup). The leafy ingredient that I use is the Mustasa (Mustard Greens/Gai Choy), reason is this vegetable gives that slight bitterness that compliments the overall taste of the miso based broth. I’ve used Japanese Miso Paste because it gives more kick than the ones that the Filipino Stores here sells as Philippine Miso that are frozen and flat dead in taste.
SINIGANG NA SALMON SA MISO
(Salmon in Filipino Sour Miso Soup)
1 kg salmon thick steaks (with belly portion)
2 bunches mustard greens (mustasa)
2 small white radish (labanos), peeled and sliced
2 large tomatoes, sliced
1 medium onion, diced
4 garlic cloves, crushed
3 tbspn Japanese yellow miso paste
1 tbspn Mama Sita’s Sinigang powder mix
3 cups water
2 tbspn cooking oil
1 tbspn fish sauce
*used AUS. Measuring Cups & Spoons
~ Once you trimmed and cut your Mustasa (Mustard Greens/Gai Choy) in desired lengths, rinse it in cold tap water. If you want to reduce its bitterness, you can soak it in cold water for about 15 mins. to 1/2 hour.
~ I love using Salmon Steaks that have a good amount of the belly portion as it has that melt in your mouth texture and richness to it. I give credit to Mr. H as he is a “fish belly addict”, he showed me how to appreciate this sinful part of the fish. When I prep my Salmon Steaks, I usually scrap the skin to make sure there are no scales left and I quickly rinse in cold water and blot them with kitchen paper towels till the surfaces are dry.
~ In a large deep frying pan, heat cooking oil in medium-high. Sauté garlic, onion and tomatoes until they starts to soften. Add the miso paste and continue sautéing until tomatoes are mushy. Pour in your water, sinigang powder mix and season with fish sauce, bring to boil. Add salmon and let the liquid boil again, then lower your heat to just simmering. Cover with lid and let it simmer for 10 minutes.
~ Lift the lid and carefully flip the salmon pieces and add in your mustard greens (mustasa) and radish (labanos) and cook for further 3 minutes with lid back on. Turn off the stove and leave the pan with lid for a couple of minutes to further cook the vegetables. This dish is at its best, freshly cooked.
BEST WITH: Freshly steamed rice.
- This dish can be served as a main accompaniment with your rice or as a side dish/soup/starter…depends on your salmon portions.
- Adjust your seasoning (fish sauce/patis) according to your taste.
- I grow up seeing my older relatives in the Philippines using “rice rinse water” (hugas bigas) instead of plain water on making Sinigang dishes. If you want to try it out, when you rinse your uncooked rice for cooking in cold water, use the 2nd rinse. So, before cooking your Sinigang, prep your rice first to set aside the rice rinse water…I don’t recommend using “day old” rinse water.
- Here in Brisbane, you can buy the Japanese Yellow Miso Paste in any large Asian Supermarket, like Yuen’s or Burlington.