Salmon Sinigang sa Miso: Filipino Sour Soup

Salmon sinigang sa miso is a Filipino sour soup made with salmon, vegetables, tamarind, and savory fermented soybean paste. The tangy broth balances the rich fish, while tomatoes and greens make it a satisfying one-pot meal served hot with rice; ingredients and sourness vary by cook and region.

Ingredients

1½ lb (680 g) salmon, cut into 4 portions, skin on or off
8 cups (1.9 L) water, plus more if needed
2 medium tomatoes (about 300 g), cut into wedges
1 medium yellow onion (about 150 g), peeled and cut into wedges
1 small daikon radish (about 300 g), peeled and cut into ½-inch (1.3 cm) half-moons
2 tablespoons (30 ml) neutral cooking oil
3 tablespoons (45 g) white or yellow miso paste
1 packet (about 1.4 oz / 40 g) sinigang sa sampalok mix, or ¼ cup (60 ml) tamarind concentrate; start with less if the concentrate is strongly flavored
1 tablespoon (15 ml) fish sauce, plus more to taste
1 long green chile, such as a finger chile (optional)
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small eggplant (about 200 g), cut into ½-inch (1.3 cm) rounds or half-moons
4 cups (120 g) fresh kangkong (water spinach), cut into 3-inch (7.5 cm) lengths, or baby spinach
¼ teaspoon (1 g) ground black pepper, plus more to taste

Instructions

Prepare the vegetables and salmon. Pat the salmon dry and keep it refrigerated while you start the broth. If using a sinigang mix, check its package directions and salt content; some mixes are much saltier or more sour than others.
Warm the oil in a large pot over medium heat. Add the onion and tomatoes and cook for 5 minutes, stirring now and then, until the onion begins to soften and the tomatoes release their juices.
Add the water and daikon. Bring to a boil, then lower the heat to maintain a steady simmer. Cover partly and cook for 10 minutes, until the daikon is beginning to turn tender.
In a small bowl, whisk the miso with about ½ cup (120 ml) of hot broth until smooth. Stir it back into the pot. Add the sinigang mix or tamarind concentrate, fish sauce, black pepper, and optional green chile. Simmer for 3 minutes, then taste. Adjust sourness with a little more tamarind or mix, and add fish sauce only as needed.
Add the green beans and eggplant and simmer for 5 minutes. Lay the salmon portions into the broth in a single layer. Keep the soup at a gentle simmer rather than a hard boil, which can break up the fish. Cook for about 6–10 minutes, depending on the thickness of the portions. Check the thickest part with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. The flesh should also look opaque and separate easily with a fork.
Turn off the heat and stir in the kangkong or spinach. Let it wilt in the hot broth for 1–2 minutes. Taste once more and adjust the seasoning. Serve promptly, taking care to lift out each salmon portion without breaking it.

Tips

Choose the souring ingredient carefully. Packets of sinigang mix are convenient and consistent, while tamarind concentrate gives you more control. Tamarind pulp is another option, but it must be soaked in hot water and strained; its strength varies. Add souring gradually and taste before adding more.
Keep miso from clumping. Whisk it with hot broth in a bowl before adding it to the pot. Avoid a vigorous boil after adding miso; a gentle simmer helps preserve its rounded savory flavor.
Use sturdy greens if kangkong is unavailable. Baby spinach is an easy substitute and needs only a brief wilt. Bok choy also works; add its thicker stems with the green beans and the leaves at the end. The flavor and texture will differ from water spinach.
Mind the salt and the fish. Miso, fish sauce, and many soup mixes are salty, so taste before adding extra salt. Salmon cooks quickly; add it near the end and avoid stirring once it is in the broth.

Serving Suggestions

Serve the soup hot in deep bowls, with a piece of salmon, plenty of vegetables, and broth in each serving. Steamed white rice is the classic accompaniment: eat it alongside or spoon some broth over it. Offer extra fish sauce or sliced chile at the table for people who want a saltier or hotter bowl, and provide calamansi or lime wedges for an extra citrusy note. Keep any added citrus separate until serving so diners can adjust their own bowls.

Variations

For a milder, less sour soup, begin with half the recommended amount of sinigang mix or tamarind and increase it after tasting. For a more pronounced miso flavor, add another teaspoon or two, but balance it carefully because miso also adds salt. Salmon belly makes a richer soup; reduce the cooking time for thin pieces and check them early. You can also use another firm fish, such as cod or snapper, adjusting the simmer time to the thickness and checking that it reaches 145°F (63°C). A few sliced radishes or additional tomatoes can join the vegetables, while leaving out the chile keeps the broth mild.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered, shallow container. Keep for 3–4 days in the refrigerator at 40°F (4°C) or below. For best texture, store salmon and broth together but avoid repeatedly reheating the whole pot. Reheat only the portion you plan to eat, gently on the stovetop until it is steaming throughout and reaches 165°F (74°C), checking with a food thermometer. The fish may become softer after reheating. Do not leave the soup at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freeze cooled portions in airtight freezer-safe containers for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use frozen salmon?
Yes. Thaw it in the refrigerator before cooking, then pat it dry. You can cook salmon from frozen, but it is harder to judge timing in a broth and the portions may cook unevenly, so thawing first is preferable.

What if I cannot find sinigang mix?
Use tamarind concentrate, beginning with ¼ cup (60 ml) and adjusting to taste. Tamarind pulp also works when soaked and strained. Neither substitute will taste exactly like a seasoned packet, so check the broth for salt and savoriness and adjust with fish sauce and miso.

Can I make the soup ahead?
You can prepare the broth and vegetables ahead, refrigerate them promptly, and reheat the broth to a simmer before adding the salmon. Cooking the fish just before serving gives it a better texture. Refrigerated cooked soup should still be used within 3–4 days.

Why did my salmon break apart?
It may have been stirred, boiled hard, or cooked longer than necessary. Keep the broth at a gentle simmer, lower the portions in carefully, and use a spoon or spatula to lift them rather than stirring through the pot.

Can I make it without fish sauce?
Yes. Leave it out and season gradually with salt, or use a little soy sauce for savory depth. Soy sauce changes the flavor and may add considerable salt, so add it in small amounts and taste before adding more.

Is this soup always made with salmon?
No. Sinigang is a broad Filipino sour-soup tradition made with different proteins and vegetables. Salmon works especially well with miso, but fish choice, souring ingredient, and vegetables vary among household and regional versions.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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