My most recent craving is Fish Sinigang with Miso. I cooked it three times in just 1 week. I got dizzy eating all the meat based food so I told myself, I have to eat more vegetables and fish.
Mona is my house guest for the weekend. For today's lunch, I cooked Salmon Belly sinigang with Miso, Inihaw na liempo (marinated in rock salt and patis for a few minutes)
and green mangoes with Bagoong.
For dessert, we had the Arce Sorbetes de Caro Avocado ice cream.
It tastes so much better than Regular Arce Avocado ice cream.
Salmon Belly Sinigang with Miso
1/4 k. Salmon belly
3 tomatoes, sliced
1/4 C. Miso paste (local not Japanese)
1-2 T. patis
4 C. water
1 small Knorr Sinigang Mix Original recipe pack
Mustaza leaves (but I used Kang Kong leaves)
Saute garlic, onions and tomatoes. When the tomatoes are wilted, add the miso paste, add water 1 cup at a time. When it begins to boil add the radish, when tender, add the fish and cook for 5 minutes. Add the kangkong, cover and cook for exactly 1 minute. Remove cover, do NOT cover again because the leaves will get discolored.
Nowadays, I want the soup served separately from the meat/fish.
The other day I made Fish Head Sinigang but used Knorr Sinigang Mix with Miso. I prefer the soup made with fresh miso paste.