Hot and Sour Salmon Soup

Name: Hot and Sour Salmon Soup
Prep time: 5 min
Total time: 30 min
Yield: Makes: 4 to 6 servings
Cuisine: Philippines
Ingredients: ¼ cup (60 ml) fish sauce; 8 ounces (200 g) daikon radish or turnips, peeled, and cut into 1-inch (2.5-cm) pieces; 2 ounces (60 g) green beans, trimmed and halved if large; 1 salmon head (about 1½ pounds/720 g); 5 cups (1.2 l) low sodium fish or chicken stock; Freshly squeezed lime juice, as needed; 1 to 2 Thai chilies, slit lengthwise (optional); ¼ cup (60 ml) plus 1 tablespoon tamarind extract; 1 small yellow or red onion, sliced into eighths (4 ounces/120 g); 2 medium Roma tomatoes (4 ounces /60 g), cored and cut into quarters; 1 tablespoon minced garlic (3 medium cloves); 1 medium eggplant, cut into 1-inch (2.5- cm) slices (about 8 ounces/200 g); freshly ground black pepper; 1 tablespoon vegetable oil

Sinigang

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
30 min

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Filipino cuisine values sourness. Whether from vinegar, citrus or unripe fruits, sourness adds sparkle, helping balance intensely fishy flavors and rich, fatty meats. You can use pork or other seafood in this dish, but I love using salmon heads. Not only are salmon heads cheap, the cheeks are tender and tasty.

Ingredients

1 salmon head (about 1½ pounds/720 g)
1 tablespoon vegetable oil
1 small

Asia
Philippines
Fish course
Pescatarian
Soup
South East Asia
Spicy

Method

Cut the salmon head in half, or have the fishmonger do this. Wash well to remove any blood or gills. Gills will ruin the broth by making it bitter and cloudy.
Select SAUTÉ and set to HIGH/MORE. Add the oil. When the pot is hot, add the garlic and onion, and stir and cook until the onion has softened, 3 to 5 minutes.
Add the salmon head, and sear on each