Salmon Sinigang Recipe

Method9 steps · about 35 min

1. 1

   Step 1: Prepare all the vegetables before heating the pot. Wash the kangkong (1 bunch) and keep its leaves separate from the stems; cut the stems into small pieces. Wash and cut all ten snake beans into 2-inch lengths. Wash and wedge the tomatoes (2 medium), trim the okra (6), peel and slice the daikon, peel and wedge the onion, and wash the green peppers. Keep these prepared vegetables in separate groups for their cooking stages. Pour the 1½ quart of soup water into a cooking pot and bring it to a boil.

   Uses 1 bunch kangkong, washed with leaves separated from the chopped stems · 10 snake beans, cut into 2-inch lengths · 2 medium tomatoes, cut into wedges · 6 okra pods, washed and trimmed · 6 oz daikon radish, peeled and sliced · 1 medium yellow onion, peeled and cut into wedges · 4 long green peppers, washed · Water for washing kangkong, beans, tomatoes, okra, daikon and green peppers, as needed

2. 2

   Step 2: Add all the prepared tomato, onion and daikon to the boiling water. Cover and cook at a gentle simmer for 5 minutes.

   Simmer tomato, onion and daikon · 5 minUses All the boiling soup water, with prepared vegetables held separately · Both wedged tomatoes, the wedged onion and all 6 oz sliced daikon

3. 3

   Step 3: Gently add all the raw salmon-fillet (1½ lb) pieces. Simmer for 2 minutes; the fish continues cooking during the following vegetable stages.

   Start cooking the salmon · 2 minUses All soup water, tomato, onion and daikon · 1½ lb raw salmon fillet, cut into serving pieces

4. 4

   Step 4: Add all 30 g of Knorr Sinigang na Isda mix and stir gently until dissolved, keeping the salmon pieces intact.

   Uses All salmon and vegetable broth · 30 g Knorr Sinigang na Isda mix

5. 5

   Step 5: Add all the held green peppers, okra and snake beans. Cover and cook over medium heat at a gentle simmer for 2 minutes.

   Cook green peppers, okra and snake beans · 2 minUses All salmon and seasoned broth · All four green peppers, six okra pods and ten cut snake beans held from step 1

6. 6

   Step 6: Add all the held kangkong stems, patis fish sauce (3 tbsp) and ground black pepper (¼ tsp). Simmer for 2–3 minutes, checking from 2 minutes that the stems and other vegetables are tender and the salmon is cooked through. The salmon should reach 63°C / 145°F, or be opaque and separate easily with a fork; continue gently as needed before switching off the heat.

   Check stems and salmon from 2 minutes · 2 minUses All the hot soup · All the chopped stems from the same one-bunch kangkong supply, with its leaves still held separately · 3 tbsp patis fish sauce · ¼ tsp ground black pepper

7. 7

   Step 7: Add all the held kangkong leaves and turn off the heat. Cover the pot and let it stand for 5 minutes so the leaves wilt in the hot broth.

   Wilt kangkong leaves off the heat · 5 minUses All fully cooked salmon, broth and vegetables · All the leaves from the same one-bunch kangkong supply held from step 1

8. 8

   Step 8: Transfer the hot salmon sinigang to a serving bowl, keeping the fish pieces intact.

   Uses All cooked salmon, wilted greens, other vegetables and sour broth

   
9. 9

   Step 9: Share between four portions. Serve with ready steamed white rice and a prepared chili-fish-sauce condiment if wanted.

   Uses All finished salmon sinigang · Ready steamed white rice to serve, as desired · Prepared chili-and-fish-sauce condiment to serve, if wanted