Menu - Recipe - Salmon Belly Sinigang

Salmon Belly Sinigang

A savory seafood dish made by cooking crab pieces quickly with Menu Salted Egg Powder, and aromatics until well coated and flavorful. It has a rich, juicy texture with a delicious blend of sweet crab meat and bold stir-fried flavors, making it a satisfying dish for sharing.

Procedure

1

Pour 800mL of water into a large pot and bring it to a rolling boil over medium-high heat.
2

Add the sliced tomatoes and onions to the boiling water and simmer for 5 minutes until they are softened.
3

Add the sliced radish and string beans to the pot and cook for 3 minutes until they begin to tenderize.
4

Sprinkle 20g of Menu Magic Sinigang Mix 22g into the boiling liquid and stir until the powder is completely dissolved.
5

Drop in the okra and green finger chilies and continue to simmer for another 2 minutes.
6

Carefully place the salmon belly strips into the boiling soup and lower the heat to a gentle simmer.
7

Cook the salmon for 3 to 5 minutes only to ensure the fatty belly stays tender and does not break apart.
8

Season the broth with a small splash of fish sauce according to your personal taste preference.
9

Add the kangkong leaves to the pot and push them down into the hot liquid.
10

Turn off the heat immediately and cover the pot for 1 minute to let the residual heat wilt the greens perfectly.
11

Serve the hot salmon belly and vegetables in a deep bowl with a side of warm steamed rice