Sinigang na Miso Salmon (Savory & Tangy)

Sinigang na miso salmon is a Filipino comfort dish that combines the sour, tamarind-based broth of classic sinigang with the deep, savory richness of miso paste. The salmon’s natural fat balances the tangy soup, while the miso adds an umami layer that makes the broth incredibly satisfying. It’s a one-pot meal that’s both hearty and light, perfect for weeknight dinners or when you crave something warming and flavorful.

Ingredients

1 lb (450 g) salmon fillet, cut into 2-inch chunks (skin-on or off, as preferred)
1 tablespoon (15 ml) cooking oil (neutral oil like canola or vegetable)
1 medium onion, sliced
2 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and sliced into thin strips
1 medium tomato, quartered
1 packet (about 1.5 oz / 40 g) sinigang mix (tamarind soup base) or 1/2 cup (120 ml) fresh tamarind concentrate (adjust to taste)
2 tablespoons (30 g) white miso paste (or yellow miso for a milder flavor)
6 cups (1.4 L) water
1 bunch (about 4 oz / 115 g) water spinach (kangkong) or spinach, leaves and tender stems
1 medium daikon radish (about 8 oz / 225 g), peeled and sliced into 1/2-inch rounds
1 cup (150 g) green beans, trimmed and cut into 2-inch pieces
2-3 Thai chili peppers (optional, for heat)
Fish sauce (patis) or salt, to taste

Instructions

Heat the cooking oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant and the onion is translucent, about 2-3 minutes.
Add the tomato and cook for another 2 minutes, mashing slightly with a spoon to release its juices.
Pour in the water and bring to a boil. Add the sinigang mix (or tamarind concentrate) and stir until fully dissolved. Taste the broth; it should be pleasantly sour but not overpowering. Adjust with more mix or water if needed.
Add the daikon radish and green beans. Simmer for 5-7 minutes, until the vegetables are just starting to soften.
In a small bowl, mix the miso paste with a few tablespoons of the hot broth until smooth. This prevents clumping. Stir the miso mixture into the pot.
Gently slide the salmon chunks into the broth. Do not stir too much to avoid breaking the fish. Simmer for 5-7 minutes, or until the salmon is just cooked through and flakes easily. The internal temperature of the fish should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish.
Add the water spinach (or spinach) and chili peppers (if using). Cook for 1-2 minutes, until the leaves are wilted but still vibrant.
Season with fish sauce or salt to taste. Remember that the miso and sinigang mix are already salty, so add cautiously.
Serve hot in bowls, with rice on the side. The broth is best enjoyed immediately.

Tips

Substitutions: If you can’t find sinigang mix, use fresh tamarind pulp (soaked in hot water and strained) or a mix of lime juice and a bit of sugar to mimic the sourness. For the miso, white miso is milder; yellow miso adds more depth. Red miso is too strong for this dish.
Don’t overcook the salmon: Add the salmon last and simmer gently. Overcooking makes it dry and the flesh will disintegrate into the broth. The fish is done when it’s opaque and flakes easily.
Balance the flavors: The broth should be a balance of sour, savory, and salty. Taste as you go. If it’s too sour, add a pinch of sugar. If it’s too salty, add more water.
Make it vegetarian: Replace the salmon with firm tofu or mushrooms, and use vegetable broth instead of water. The miso and sinigang mix will still give a rich flavor.

Serving Suggestions

Serve sinigang na miso salmon hot as a main course with steamed jasmine rice. The tangy broth is also excellent with a side of fried fish or grilled vegetables to add texture. For a complete Filipino meal, pair it with a simple cucumber salad or pickled green papaya (atchara).

Variations

Spicy: Add more Thai chilies or a spoonful of sriracha to the broth for extra heat.
Vegetable swap: Use eggplant, okra, or bok choy instead of or in addition to the green beans and daikon.
Seafood mix: Combine salmon with shrimp or mussels for a seafood medley. Adjust cooking times accordingly (shrimp cook quickly, so add them last).
Creamy version: Stir in a splash of coconut milk at the end for a richer, creamier broth.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight. To reheat, gently warm in a pot over medium-low heat, adding a splash of water if the broth has reduced. Avoid boiling, as the salmon will break apart. You can also reheat individual servings in the microwave, but be gentle to avoid overcooking the fish. Freezing is not recommended, as the texture of the salmon and vegetables will suffer.

Frequently Asked Questions

Can I use frozen salmon? Yes, just thaw it completely in the refrigerator before cooking. Pat it dry with paper towels to remove excess moisture.

What if I don’t have sinigang mix? Use fresh tamarind or a combination of lime juice and a little sugar. You can also use other souring agents like calamansi or green mango, but the flavor will differ.

Is miso paste the same as miso soup base? Miso paste is the fermented soybean paste used to make miso soup. The soup base often contains other ingredients like dashi and is more diluted. For this recipe, use the paste, not the instant soup packets.

Can I make this in a slow cooker? Yes, but add the salmon and spinach during the last 15-20 minutes of cooking to prevent them from overcooking. Cook the broth and vegetables on low for 4-6 hours.

How do I know when the salmon is done? The flesh should be opaque and flake easily with a fork. The internal temperature should read 145°F (63°C) on a food thermometer.

Can I use other fish? Yes, firm white fish like cod, halibut, or snapper work well. Adjust cooking times as needed, as thinner fillets cook faster.

More recipes to cook

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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