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Sinigang na Salmon en Papillote with Vegetables
Sinigang na Salmon en Papillote with Vegetables – - Recipe

A modern reinterpretation of sinigang, this salmon en papillote features individual fillets gently steamed in parchment with a sour tamarind broth, fresh vegetables, and pork fat for richness. The sealed cooking method preserves moisture, flavor, and aroma, delivering a clean, bright dish with refined presentation.

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Ingredients

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Season the Salmon

  • Salmon Fillets 1000.0 g
  • Salt, as needed
  • Black Pepper, as needed

Prepare the Sinigang Broth Base

Prepare the Papillote Base

  • Cherry Tomatoes 250.0 g
  • Red Onions, sliced 200.0 g
  • Garlic, sliced 25.0 g
  • Radish, sliced 250.0 g
  • French Beans 150.0 g
  • Fresh Sitaw Beans 250.0 g
  • Green Chilies 30.0 g
  • Pork Fat, diced 250.0 g

Assemble the Papillote and Bake

  • Seasoned Salmon Fillets
  • Prepared Sinigang Broth

Finish and Serve the Dish

  • Calamansi Juice 100.0 g
  • Spring Onions, sliced 25.0 g
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef

A modern reinterpretation of sinigang, this salmon en papillote features individual fillets gently steamed in parchment with a sour tamarind broth, fresh vegetables, and pork fat for richness. The sealed cooking method preserves moisture, flavor, and aroma, delivering a clean, bright dish with refined presentation.

...

Preparation

  1. Season the Salmon

    • Portion the salmon into individual fillets, about 160–200 g each.
    • Season lightly with salt and black pepper.
    • Keep refrigerated until ready to assemble.

  2. Prepare the Sinigang Broth Base

    • Warm the fish stock in a pot.
    • Dissolve the Knorr Sinigang Mix completely.
    • Taste and adjust. The broth should be sour‑forward and lightly savory.
    • Keep warm.

  3. Prepare the Papillote Base

    • Preheat oven to 180°C.
    • Cut parchment paper into large heart or rectangle shapes, one per portion.
    • At the center of each parchment, scatter a small amount of pork fat.
    • Layer red onions, garlic, radish, French beans, sitaw, cherry tomatoes, and green chilies.
    • Season vegetables lightly with salt and pepper.

  4. Assemble the Papillote and Bake

    • Place one salmon fillet on top of the vegetables.
    • Spoon 60–80 g of warm sinigang broth over each portion.
    • Add a few more pieces of pork fat on top to baste the fish during cooking.
    • Fold parchment tightly to form a sealed packet.
    • Place packets on a tray and bake at 180°C for 12–15 minutes, depending on thickness.
    • The packet should inflate slightly, indicating proper steam circulation.

  5. Finish and Serve the Dish

    • Carefully open the papillote just before service.
    • Finish with fresh calamansi juice and sliced spring onions.
    • Adjust seasoning only if needed.
    • Serve immediately, ideally with steamed rice on the side.
Created By:
No Chef Image

Kenneth Cacho

 Country Executive Chef
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