WHAT IS SINIGANG?
A traditional sour dish in the Philippines, sinigang is typically made with fish or meat plus a souring ingredient like tamarind (sampalok) or the regional kamias fruit. Particularly during the colder season, Filipinos find warmth and comfort in its sour and salty flavor.
A LITTLE HISTORY
Due to its indigenous origins and lengthy history in the Philippines, which predates the arrival of any conquerors, sinigang is one of the nation's oldest foods. However, there are no written records or specific origins information.
While the world and many Filipinos may view adobo, lechon, or even sisig as national foods, sinigang may also be rightfully regarded as such because it is one of the most well known and beloved dish in the country.
HEALTH BENEFITS OF SALMON
3 to 4 ounces of fish has roughly 200 calories per serving. It has a high protein content and a very low saturated fat content. Additionally, it is among the top suppliers of vitamin B12. Potassium, as well as other minerals like iron and vitamin D, are in plenty.
Salmon contains vitamin B12, which helps you produce DNA and maintains your blood and nerve cells functioning. The actual appeal of salmon, however, lies in its abundance of omega-3 fatty acids for your health. The majority of omega-3 fatty acids are "essential." They are not produced by your body, but they are very important for your body. They may make you less likely to experience:
1. A cardiovascular condition (including heart attack and stroke)
2. certain cancer kinds
3. Dementia
4. Alzheimer's disease and other illnesses
Rheumatoid arthritis side effects may also be lessened by them.
SOME POINTERS IN PREPARING THE FISH
Fresh and mild fish should not have a "fishy" scent. Only purchase fish that is exhibited in a refrigerator or on a large bed of ice. Seafood that has been frozen properly shouldn't spill or be soft.
Keep everything tidy while you cook the fish. Your hands, chopping boards, and utensils are all included in this. In this manner, germs from your fish won't transfer to other meals.
If your salmon is frozen, let it defrost over night in the fridge. You may defrost it from frozen in a leak-proof bag in cold water if you need it right away. It may also be done in a microwave, but you must cook it right away.
Additionally, never keep perishable goods at room temperature for longer than two hours, including shellfish.
RECIPE PROPER
This recipe for salmon belly sinigang utilizes miso paste to thicken the broth and give the meal a delicious zing. For an added healthy feature of the dish, I prefer to include more veggies like eggplant and white radish. You may also add some green chili peppers but this may be optional. Serve a warm cup of rice beside your sinigang to enjoy the dish to the fullest.
Join us as we cook the dish with a video and a written recipe below:
WRITTEN RECIPE:
Serves 3 persons
Cooking time: 20 min
Cuisine: Filipino
Course: Main Dish
LIST OF INGREDIENTS:
1/2 pc. Medium Onion (thinly sliced)
1/2 to 1 pc. - Tomato (sliced in cubes)
300 gms. Salmon Belly (bite sizes)
1 pc. Eggplant (slice as desired size)
3 pcs. Green Chili Peppers (optional)
100 gms - White radish (sliced as desired)
100 gms. Spinach (washed thoroughly)
1 small packet - tamarind base Sinigang Mix (or real tamarind - unripened)
1 tbsp. Japanese white Miso Paste
Fish Sauce
Ground Black Pepper
COOKING INSTRUCTIONS:
On a clean cooking pan, sauté the onion, tomato and miso paste;
Put 3 cups of water or as desired;
Sprinkle some ground black pepper;
Cover and let it simmer for about 1 minute;
Add the white radish;
Cover and let it simmer for 1 minute;
Put in the eggplants;
Pour the tamarind sinigang mix;
Cover and simmer for 3 minutes;
Conduct a taste test;
Add fish sauce as needed;
Put the salmon belly;
Add green chili peppers on top;
Cover and simmer for 2 to 3 min;
Put the spinach on top; simmer a few seconds;
Serve with steamed plain rice.
Thank you for cooking with us. Enjoy the dish!
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