Discussion Truck: Filipino flair to American Classics
Baked Salmon Sinigang (adapted from Joel Quizon)
Joel is a friend of mine who makes great vegetarian and pescatarian Filipino dishes. Recently, as his son’s birthday party, everyone was found devouring his version of baked salmon sinigang. Sure, most of us have tried to make salmon sinigang based on traditional pork sinigang techniques. I can attest that in my attempts, the fish had disintegrated into the soup during the stove-top cooking process. Alas, Joel taught me a way to keep the delicious salmon filet in tact. Here’s my version of Joel’s recipe.
1.5 lb-2 lb salmon filet
1/5 cup Daikon, sliced into thin coins
1 cup Filipino eggplant, sliced into thin coins
1 cup okra (whole or sliced in half)
1 cup green beans (whole or sliced in half)
1 cup spinach
1 can light coconut milk
2 cups water
1 package sinigang powder
1 teaspoon garlic salt
2 teaspoons patis (Filipino fish sauce)
1. Preheat oven at 400 degrees.
2. Place salmon in the bottom of a glass (Pyrex) pan.
3. Add in vegetables (harder ones first, with spinach and green beans last).
4. Mix together coconut milk, water, and sinigang powder. Add in to glass pan. Add in patis and garlic salt to taste.
5. Cover pan with foil. Bake for 60 minutes.
* Other ingredients to consider: sliced onions, diced tomatoes, kang kong (water spinach), baby bak choy, carrots.
This dish is easy to do and the salmon comes out perfectly— tender and in tact! Thanks, Joel!