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🇵🇭 Sinigang na Salmon | Filipino Food Bible Episode 3 Sinigang - a form of a savory and sour soup is widely adapted throughout all of the Philippines, and this is one of my favorite variations! 😍 This is my take on Sinigang na salmon sa miso (Salmon Sinigang with soybean paste). A popular way to enjoy the dish and is a well loved staple among Filipinos ❤️ INGREDIENTS:  Sinigang:  - 500g of salmon belly - 2 salmon heads - 1 whole onion, sliced - 30-40g of ginger, roughly chopped - 15 cloves of garlic, sliced - 250g of cherry tomatoes (or tomatoes of choice) - 120g of yellow miso paste (best to use Filipino variety which is more mellow not the Japanese version which is saltier) - Patis to taste (use a lot) - Salt to taste - mustard greens (mustasa) - 1 cup pea eggplants (regular eggplants work better) - Okra - string beans - 3 long Green Chilies (sili pansigang) - 1 whole radish, cut into discs - Water as needed Souring agent: - 20 pcs of unripe tamarind - 500 ml of water INSTRUCTIONS:  - Prepare the souring agent. Add the broken tamarind to a pot with water. Let simmer for 20–30 minutes until sour and concentrated.  - Add the garlic, ginger, onions and tomato into a pot and cook until softened and tomatoes are jammy. add in radishes. - Add miso and enough water to fill the pot and simmer for ~30mins until radish softens. - Add the salmon belly and salmon heads, and season with fish sauce and salt to taste. you can also add eggplants at this point. - add in your souring agent and adjust to your liking - Add in your greens at the last min to retain crunch. - Serve and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr
🇵🇭 Sinigang na Salmon | Filipino Food Bible Episode 3 Sinigang - a form of a savory and sour soup is widely adapted throughout all of the Philippines, and this is one of my favorite variations! 😍 This is my take on Sinigang na salmon sa miso (Salmon Sinigang with soybean paste). A popular way to enjoy the dish and is a well loved staple among Filipinos ❤️ INGREDIENTS: Sinigang: - 500g of salmon belly - 2 salmon heads - 1 whole onion, sliced - 30-40g of ginger, roughly chopped - 15 cloves of garlic, sliced - 250g of cherry tomatoes (or tomatoes of choice) - 120g of yellow miso paste (best to use Filipino variety which is more mellow not the Japanese version which is saltier) - Patis to taste (use a lot) - Salt to taste - mustard greens (mustasa) - 1 cup pea eggplants (regular eggplants work better) - Okra - string beans - 3 long Green Chilies (sili pansigang) - 1 whole radish, cut into discs - Water as needed Souring agent: - 20 pcs of unripe tamarind - 500 ml of water INSTRUCTIONS: - Prepare the souring agent. Add the broken tamarind to a pot with water. Let simmer for 20–30 minutes until sour and concentrated. - Add the garlic, ginger, onions and tomato into a pot and cook until softened and tomatoes are jammy. add in radishes. - Add miso and enough water to fill the pot and simmer for ~30mins until radish softens. - Add the salmon belly and salmon heads, and season with fish sauce and salt to taste. you can also add eggplants at this point. - add in your souring agent and adjust to your liking - Add in your greens at the last min to retain crunch. - Serve and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

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