Fish Sinigang Recipe

Method8 steps

1. 1

   Step 1: Check the 2 lb salmon head supply is cleaned with gills removed. Cut or have it cut into pieces that fit the cooking pot; retain the edible cheeks and collar flesh. Keep the prepared fish cold while you begin cooking.

   Uses 2 lb cleaned salmon head

2. 2

   Step 2: Heat enough cooking oil to coat the base of a cooking pot. Sauté the chopped onion (1), 3 garlic cloves and 2 sliced thumb-size ginger pieces until the onion softens and the aromatics smell fragrant.

   Uses Cooking oil, enough to sauté the aromatics · 1 onion, chopped · 3 cloves garlic, crushed or chopped · 2 thumb-size pieces ginger, sliced

3. 3

   Step 3: Add the prepared salmon head to the softened aromatics. Pour in enough water to cover the fish for a soup, and bring it to a boil.

   Uses Prepared raw salmon head · Sautéed onion, garlic and ginger · Water, enough to cover the salmon head for simmering

4. 4

   Step 4: Stir in the 23 g Knorr Sinigang sa Sampaloc with Miso and the sliced daikon radish (1). Cover, reduce to low heat and simmer for 5 minutes.

   Covered salmon and radish simmer · 5 minUses Salmon head and aromatic broth · 23 g Knorr Sinigang sa Sampaloc with Miso · 1 daikon radish, sliced

5. 5

   Step 5: Add the 8 okra pods, 3 whole long green peppers and 2 cut tomatoes. Simmer for 5 minutes, or until the vegetables are tender.

   Simmer okra, peppers and tomatoes · 5 minUses Salmon and radish in sour miso broth · 8 okra pods · 3 long green peppers, kept whole · 2 tomatoes, cut into pieces

6. 6

   Step 6: Taste the broth and season with ground black pepper and fish sauce as needed. Keep the long green peppers whole for the main soup; for extra heat at the table, split one of those cooked peppers into a little fish sauce and spoon it over your portion if desired.

   Uses Salmon and vegetables in sour broth · Ground black pepper, to taste · Fish sauce, to taste

7. 7

   Step 7: Add the mustard leaves (1 bunch) and simmer for 2 minutes, until wilted. Check the thickest salmon flesh reaches 145 F (63 C) away from bone, is opaque and flakes easily; continue cooking if needed for larger head pieces.

   Wilt the mustard leaves · 2 minUses Seasoned salmon-head sinigang · 1 bunch mustard leaves

8. 8

   Step 8: Transfer the hot soup to a serving bowl and divide among four people, sharing the edible salmon flesh, vegetables and broth. Take care to remove bones as you eat.

   Uses Finished salmon-head sinigang