Yutaka White Miso Paste

I was craving for a sour broth in salmon with miso which we call in the Philippines as "Sinigang na Salmon sa Miso". I remembered that in the social media I saw, some use the miso paste instead of the usual white miso that can be found in the local palengke when in the Philippines. 

This costs around 1.75 GBP for a 100g in TESCO which I can gauge be used 1-3 times for dishes. 

It has a great depth in umami flavor which is quite different what we normally have. White Miso in the local palengke/supermarket in the Philippines has coarse bits of the soybean and it is usually sour (because it is fermented).

Sinigang na Salmon sa Miso using paste

Sinigang is one of the known signature Filipino dishes. I've been craving for some sinigang, but make it a salmon as one of the main ingredient. Head of the salmon could make this dish a chef's kiss, but I'd kept it simple for now.

Ingredients:

• Oil
• 4-5 chopped garlic
• 2 big red onion diced
• 5 cherry tomato
• Fish sauce/Patis (approx 2-3 tbsp)
• 3 tbsp Miso paste
• 500 ml water
• Salmon fillet
• Pak choi

In a heated pan with oil, saute the garlic, onion and tomatoes until soft and translucent. Add the patis and the miso paste. Mix well. Add water. Once near boiling, adjust broth according to your taste. Add salmon.  Cook for around 6 minutes. Add the Pak choi and simmer until soft (6-8 minutes). Enjoy!

You can also add cut long beans, radish/Daikon, eggplant into the mix. Just put it before the salmon.