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Cooking and Assembly

  • Salmon, sliced 2 inches in length 350.0 g
  • Garlic, minced 10.0 g
  • Onion, sliced 25.0 g
  • Tomatoes, chopped 50.0 g
  • Miso 25.0 g
  • Water 700.0 ml
  • Green Chili, whole 1.0 g
  • Radish, sliced 50.0 g
  • Mustard leaves 100.0 g
  • Black Pepper, to taste
  • Calamansi 10.0 ml
  • Salt, to taste
  1. Cooking and Assembly

    30 minutes
    1. In a pot, add a bit of oil and sauté garlic, onions until translucent.
    2. Add the tomatoes and sauté until dry.
    3. Add the miso and slightly toast it.
    4. Add the water and radish. Bring to a boil.
    5. Simmer for 20 minutes until the radish is tender.
    6. Add the salmon belly and Knorr Sinigang Mix.
    7. Season with salt and pepper. Cook for around 8 minutes more.
    8. Cook mustard leaves for 3 minutes and add the calamansi juice.
    9. Serve the dish piping hot.