Sinagang Salmon Recipes

INSTANT POT® GINATAANG SALMON (FILIPINO SALMON IN COCONUT MILK)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm vegetable oil in pot, and add sesame oil. Add onion and green onions and saute for 1 minute. Add garlic powder; cook for 1 minute. Mix in diced tomato and pour in fish sauce; cook until heated through, about 2 minutes.
• Add vegetable broth to the pot and place salmon on top of the liquid and vegetables. Select Cancel to turn off Saute mode, and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove lid. Pour in coconut milk, then add broccoli and kale. Mix vegetables gently around the side of salmon, but be careful not to break up the cooked salmon. Sprinkle salt and pepper over top. Replace lid and set vent to "Sealing."
• Select the Steam function and steam for 2 minutes. Release pressure by turning the seal to "Venting." Remove lid.

SINIGANG NA SALMON (SALMON HEAD IN SOUR TAMARIND SOUP)

Steps:

• In a pot over high heat, bring 1 liter of water to boil.
• Add tomatoes, onion, ginger, yardlong beans, and white radish. Lower heat to medium and cover pot with lid. Simmer for 5 minutes or until white radish is just half cooked.
• Add the Salmon head, eggplant, okra, and green chili peppers. Pour in tamarind mix and fish sauce and gently stir to avoid breaking the fish into pieces. Simmer for 5 minutes or until fish is cooked
• Add the water spinach (Kangkong) and cook for a few seconds then turn off the heat.
• Transfer content to a serving soup dish and serve with steamed rice.

SALMON SINIGANG AS MADE BY RUBY IBARRA RECIPE BY TASTY

Steps:

• Add the water to a large pot and bring to a boil over medium heat. Add the onion and tomatoes. Cover and cook until softened, 20 minutes.
• Add the salmon steaks, cover again, and cook for 8 minutes, until the fish is starting to flake (or 5 minutes, if using fillets).
• Add the serrano peppers and tamarind soup mix and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 5 minutes.
• Add the prawns and black pepper. Cover and cook for 3 minutes, until the prawns are cooked through.
• Add the okra, green beans, eggplant, and bok choy. Cover and simmer for 10 minutes, until the vegetables are tender.
• Add the fish sauce. Cover again and simmer for 2 minutes, until the flavors have blended.
• Add the spinach, turn off the heat, and cover the pot until the spinach has wilted, 2-3 minutes.
• Serve the salmon sinigang with jasmine rice.
• Enjoy!

SINIGANG NA ISDA SA MISO (FISH STEW WITH MISO)

Steps:

• Heat oil in a pot over medium heat. Add onion, garlic, and ginger; cook and stir until onions are translucent, about 5 minutes. Add tomatoes; cook and stir until mushy, about 5 minutes. Stir in miso paste and fish sauce; simmer until flavors combine, about 2 minutes.
• Pour water into the pot; bring to a boil. Add fish fillets and radish; simmer until radish softens slightly, about 2 minutes. Stir in chile peppers, mustard greens, and kalamansi juice. Simmer, uncovered, until greens are wilted, 1 to 2 minutes.

SINAGANG SALMON

Steps:

• Preheat the oven to 375°F.
• Spread a thin layer of mayo over salmon.
• Sprinkle Sinagang Soup Mix (Tamarind Soup Mix) over mayo (less is more).
• Bake in oven for 20-25 minutes until fish is flaky and the top is slightly browned and bubbling.