Sinigang Filipino Sour Soup
Ingredients
1 tablespoon vegetable oil
1 small red onion, medium dice
3 medium garlic cloves, minced
1 teaspoon kosher salt, plus more as needed
2 medium Roma tomatoes, cored and medium dice
1 cup dry white wine
4 cups water
8 ounces daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
2 tablespoons fish sauce
2 tablespoons white miso
1 pound salmon, skin and pin bones removed and cut into 1-inch cubes
1 cup packed, coarsely chopped Asian mustard greens, such as mizuna
Freshly ground black pepper
Steamed white rice, for serving
Instructions
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.
Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.
Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved. Add the miso mixture back to the pot and stir to combine.
Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.
Ingredients
1 tablespoon vegetable oil
1 small red onion, medium dice
3 medium garlic cloves, minced
1 teaspoon kosher salt, plus more as needed
2 medium Roma tomatoes, cored and medium dice
1 cup dry white wine
4 cups water
8 ounces daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
2 tablespoons fish sauce
2 tablespoons white miso
1 pound salmon, skin and pin bones removed and cut into 1-inch cubes
1 cup packed, coarsely chopped Asian mustard greens, such as mizuna
Freshly ground black pepper
Steamed white rice, for serving
Instructions
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.
Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.
Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved. Add the miso mixture back to the pot and stir to combine.
Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.