Salmon-Miso Sinigang (Filipino Sour Soup)

Name: Salmon-Miso Sinigang (Filipino Sour Soup)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 227 grams daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices; 237 milliliters dry white wine; 2 Tbsps fish sauce; 3 mediums garlic cloves, minced; 1 teaspoon kosher salt, plus more as needed; 3 Tbsps freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed; 237 milliliters packed, coarsely chopped Asian mustard greens, such as mizuna; 1 small red onion, medium dice; 2 mediums Roma tomatoes, cored and medium dice; 454 grams salmon, skin and pin bones removed and cut into 1-inch cubes; 1 Tbsp vegetable oil; 946 milliliters water; 2 Tbsps white miso

Salmon-Miso Sinigang (Filipino Sour Soup) might be just the main course you are searching for. One serving contains 198 calories, 17g of protein, and 8g of fat. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have pepper, salmon, wine, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Heat the oil in a large saucepan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes.

Ingredients you will need

Garlic

Onion

Salt

Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.

Ingredients you will need

Tomato

Wine

Equipment you will use

Pot

Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved.

Ingredients you will need

Fish Sauce

Lime Juice

Daikon Radish

Water

Miso

Equipment you will use

Ladle

Bowl

Add the miso mixture back to the pot and stir to combine.Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.

Ingredients you will need

Cooked Rice

Lime Juice

Greens

Pepper

Salmon

Miso

Salt

Equipment you will use

Bowl

Ladle

Pot

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 227grams

daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices 237milliliters

dry white wine 2Tbsps

fish sauce 3mediums

garlic cloves, minced 1teaspoon

kosher salt, plus more as needed 3Tbsps

freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed 237milliliters

packed, coarsely chopped Asian mustard greens, such as mizuna 1small

red onion, medium dice 2mediums

Roma tomatoes, cored and medium dice 454grams

salmon, skin and pin bones removed and cut into 1-inch cubes 1Tbsp

vegetable oil 946milliliters

water 2Tbsps

white miso

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.