Sinigang sa Miso

If there is one fun fact you should know about me, it should be that I really really love sinigang. That is why, when I came to Japan for college, I made sure to make space for a ton of sinigang mix.

Over the past year of living in Kyoto, I have tried out different different variations of this dish—from the classic sinigang na baboy (pork sinigang) to even sinigang pasta (don’t even ask. it tasted as it sounds). And so today, in order for me to not forget how I made it, I want to record my favorite version: sinigang sa miso (specifically with salmon).

Ingredients

As someone living in Japan, these are the ingredients that I find easily:

• ~400g Salmon (Pro tip: for those residing in Kyoto, there’s a fresh ~500 yen salmon trimmings at Hankyu Square)
• 1 tomato, slice into 8ths
• 1 onion (red or white), slice into 8ths or 12ths
• 3-4 Shishito pepper
• Fish sauce (but soy sauce also OK)
• Veggies (eggplant/なす, okra/オクラ, leafy/ホウレンぞ, etc.)
• Sinigang mix (classic, or with miso)
• Miso paste
• Shrimp cubes (I use the Knorr one)

This should be good for around 4 servings.

What to do

All heat levels indicated by [n] are for the induction stovetops in my dorm.

1. On medium heat [3~4], sear your chopped onions and tomato in a bit of neutral oil.

2. Once the tomatoes have released some juice, add a bit of hot water and continue simmering. Add a tablespoon of miso paste, a shrimp cube, and a tablespoon of fish sauce (or soy sauce).

3. Once you feel like the color has become uniform, add your salmon and shishito peppers then fill the pan/pot with hot water. Cook for ~25 minutes.

4. Finally, add your chopped veggies. Simmer for ~5 minutes.

5. Eat!