Sinigang na Salmon sa Miso

A comforting Filipino sour tamarind and miso soup featuring rich salmon heads, fresh mustard greens, okra, and tomatoes by Panlasang Pinoy.

Sinigang na Salmon sa Miso by Panlasang Pinoy
Sinigang na Salmon sa Miso AI food photography featuring fresh salmon head, miso broth, and mustard greens.
PREP TIME 15 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes
DIFFICULTY Easy
CUISINE Filipino
DIETARY INFO
Gluten-Free +1 more

Sinigang na Salmon sa Miso is an exquisite Filipino sour soup that pairs rich, fatty salmon heads with the savory complexity of fermented soybean paste (miso) and the bright, lip-smacking acidity of tamarind.

Created by Vanjo Merano (Panlasang Pinoy), this recipe elevates traditional sinigang by utilizing salmon heads and collars, which impart unmatched richness and natural gelatin to the savory miso broth. Paired with crisp okra and peppery mustard greens (mustasa), this dish is the quintessential rainy day comfort meal.

Chef's Secret for Salmon Heads: Rinse salmon heads thoroughly in cold water with a pinch of salt before boiling. Simmering the heads gently on medium heat releases all the savory omega-3 rich oils into the miso broth without clouding it with fishiness.

Pro Tips for Perfect Salmon Miso Sinigang

  • Why Mustard Greens (Mustasa)?: Unlike kangkong, mustard greens have a sharp, peppery flavor that cuts through the natural fattiness of salmon and balances the deep fermented miso notes.
  • Gentle Stirring: Salmon meat and collars become remarkably tender once cooked. Use a broad spoon and stir gently around the edges of the pot to keep the fish pieces intact.
  • Make It Extra Tangy: If you enjoy high acidity, dissolve a touch of fresh calamansi juice into the broth right before serving.

Ingredients

Servings: 1
Added to Smart Grocery! View List →
Seafood & Broth Base
  • 3 Fish
    Substitutes for Salmon Fillet:
    Trout Ratio: 1:1
  • 6 to 8
  • 2
Aromatics & Seasoning
  • 2
    Substitutes for Yellow Onion:
    White Onion Ratio: 1:1
    Red Onion Ratio: 1:1
    Shallots Ratio: 3 shallots = 1 medium onion
  • 2
    Substitutes for Fresh Tomato:
    Canned Diced Tomatoes Ratio: 1:1
  • 2 to 3 tbsp
  • 1/2 tsp
Fresh Vegetables
  • 1 bunch
  • 12
  • 3

Watch How to Make It

Cook Mode: Sinigang na Salmon sa Miso
Cooking Progress Step 1 of 8
Step 1

1. Boil the Water

Pour 6 to 8 cups of water into a large cooking pot. Place over high heat and bring to a rolling boil.
CHEF'S TIP / PRO NOTE

A vigorous initial boil helps dissolve aromatics rapidly and sets up a clean broth.

Step Timer
05:00
Step 2

2. Add Aromatics

Add the wedged yellow onions and tomatoes into the boiling water. Allow the liquid to return to a boil for 2 to 3 minutes until the tomatoes begin to soften.
CHEF'S TIP / PRO NOTE

Simmering the onions and tomatoes first infuses the water with natural sweetness and mild acidity before adding the fish.

Step Timer
03:00
Step 3

3. Add Salmon Heads

Carefully place the cleaned salmon head halves into the pot. Stir gently so they are submerged in the hot liquid.
CHEF'S TIP / PRO NOTE

Handle salmon heads gently with a wooden spoon or tongs to keep the delicate meat and collar intact.

Step Timer
02:00
Step 4

4. Stir in Sinigang sa Miso Mix

Once the water starts to boil once more, add both packs of Knorr Sinigang na May Miso Recipe Mix. Stir gently until completely dissolved.
CHEF'S TIP / PRO NOTE

The miso provides umami depth and a cloudy, velvety body that uniquely complements rich salmon.

Step Timer
02:00
Step 5

5. Simmer with Green Chilies

Add the long green peppers (siling pansigang). Cover the pot and cook over medium heat for 12 minutes.
CHEF'S TIP / PRO NOTE

Cooking the salmon heads on medium heat extracts the rich, omega-3-packed collagen from the collar without breaking the fish apart.

Step Timer
12:00
Step 6

6. Add Okra and Seasonings

Add the whole okra, ground black pepper, and fish sauce (patis). Stir gently, cover, and cook for 5 minutes until the okra is tender-crisp.
CHEF'S TIP / PRO NOTE

Adjust the fish sauce at this stage to achieve your ideal harmony of sourness and savory umami.

Step Timer
05:00
Step 7

7. Add Mustard Leaves

Add the fresh mustard leaves (mustasa) on top. Cover the pot and cook for an additional 3 to 5 minutes until the greens are tender and vibrant.
CHEF'S TIP / PRO NOTE

Mustard leaves provide a signature peppery bite that cuts through the rich fattiness of the salmon heads.

Step Timer
04:00
Step 8

8. Transfer and Serve

Transfer the steaming Sinigang na Salmon sa Miso into a deep serving bowl. Serve hot and enjoy with plenty of steamed jasmine rice!
CHEF'S TIP / PRO NOTE

Serve with extra patis and calamansi on the side for dipping the succulent salmon collar meat.

All Steps Completed!

You've successfully finished cooking this recipe.

Action completed

Directions

1

Step 1: Boil the Water

Pour 6 to 8 cups of water into a large cooking pot. Place over high heat and bring to a rolling boil.

05:00
CHEF'S TIP / PRO NOTE
PRO TIP

A vigorous initial boil helps dissolve aromatics rapidly and sets up a clean broth.

2

Step 2: Add Aromatics

Add the wedged yellow onions and tomatoes into the boiling water. Allow the liquid to return to a boil for 2 to 3 minutes until the tomatoes begin to soften.

03:00
CHEF'S TIP / PRO NOTE
PRO TIP

Simmering the onions and tomatoes first infuses the water with natural sweetness and mild acidity before adding the fish.

3

Step 3: Add Salmon Heads

Carefully place the cleaned salmon head halves into the pot. Stir gently so they are submerged in the hot liquid.

02:00
CHEF'S TIP / PRO NOTE
PRO TIP

Handle salmon heads gently with a wooden spoon or tongs to keep the delicate meat and collar intact.

4

Step 4: Stir in Sinigang sa Miso Mix

Once the water starts to boil once more, add both packs of Knorr Sinigang na May Miso Recipe Mix. Stir gently until completely dissolved.

02:00
CHEF'S TIP / PRO NOTE
PRO TIP

The miso provides umami depth and a cloudy, velvety body that uniquely complements rich salmon.

5

Step 5: Simmer with Green Chilies

Add the long green peppers (siling pansigang). Cover the pot and cook over medium heat for 12 minutes.

12:00
CHEF'S TIP / PRO NOTE
PRO TIP

Cooking the salmon heads on medium heat extracts the rich, omega-3-packed collagen from the collar without breaking the fish apart.

6

Step 6: Add Okra and Seasonings

Add the whole okra, ground black pepper, and fish sauce (patis). Stir gently, cover, and cook for 5 minutes until the okra is tender-crisp.

05:00
CHEF'S TIP / PRO NOTE
PRO TIP

Adjust the fish sauce at this stage to achieve your ideal harmony of sourness and savory umami.

7

Step 7: Add Mustard Leaves

Add the fresh mustard leaves (mustasa) on top. Cover the pot and cook for an additional 3 to 5 minutes until the greens are tender and vibrant.

04:00
CHEF'S TIP / PRO NOTE
PRO TIP

Mustard leaves provide a signature peppery bite that cuts through the rich fattiness of the salmon heads.

8

Step 8: Transfer and Serve

Transfer the steaming Sinigang na Salmon sa Miso into a deep serving bowl. Serve hot and enjoy with plenty of steamed jasmine rice!

CHEF'S TIP / PRO NOTE
PRO TIP

Serve with extra patis and calamansi on the side for dipping the succulent salmon collar meat.

Tags:

What's Your Reaction?

Delicious 0
Want This 0
Cook This 0
Saved 0
Try Soon 0
Chef Carlo
Chef Carlo

I’m a passionate home cook who loves turning fresh ingredients into delicious, memorable meals. I curate recipes and share them on Recipinboard, bringing together inspiring dishes, flavors, and ideas for fellow food lovers. I believe great food brings people together, and I’m always exploring new recipes, techniques, and flavors to make every meal special.

Comments (0)

User