Name: Pinaputok na Isda with Sinigang Vegetables
Yield: 4
Ingredients: 600.0ml Water; 30.0g Knorr Sinigang Sa Sampalok Mix 1kg; 100.0g Radish,thinly sliced; 100.0g String Beans,cut into 1-inch pieces; 100.0g Eggplant,sliced into ¾-inch thick rounds; 100.0g Cherry Tomatoes,cut into half; 100.0g Kangkong,leaves picked and stalks cut; 50.0g Red Onions ,thinly sliced; 600.0g Salmon Fillets,skin-on (4 x 150 g); 15.0g Knorr Sinigang Sa Sampalok Mix 1kg; 1.0g Black Pepper,ground; 20.0g Coconut Oil; 5.0g Calamansi Juice; 5.0g Fish Sauce; 30.0g Knorr Cream Soup Base Mix 1kg; 500.0ml Sinigang Stock(from preparing the sinigang gulay); 1.0pc Green Chili,whole; 0.0 Black Pepper, ground; 100.0g Unsalted Butter

Classic pinaputok na isda gets a makeover with this innovative recipe. Opt for salmon fillets instead of the usual tilapia or bangus, and cook them in pouches with tamarind, fish sauce, and peppers. Take it a step further by serving the dish with sinigang vegetables and a creamy, buttery sauce for added flavor.

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Preparation

Cook the Sinigang Vegetables
25 minutes
- Bring water to a boil.
- Add Knorr Sinigang Mix and onions.
- Add radish and boil for 12 minutes.
- Add string beans and cook for 5 minutes. Blanch the tomatoes and kangkong.
- Heat oil in a pan. Sear eggplants on each side.
Cook the Fish
25 minutes
- Season salmon fillets with Knorr Sinigang Mix, pepper, coconut oil, calamansi juice, and fish sauce.
- In a hot pan, sear fish, skin-side down, for 4 minutes.
- Arrange salmon on a piece of parchment paper.
- Top fish with sinigang vegetables. Seal paper.
- Bake fish in a preheated 180ºC oven for 12 minutes.
Prepare the Sauce
25 minutes
- Mix all ingredients, except the butter, in a pot.
- Bring mixture to a boil. Simmer for 15 minutes.
- Turn off heat and add butter. Whisk mixture until emulsified.
- Serve the fish with the prepared sauce.

Kenneth Cacho

Kenneth Cacho

Pinaputok na Isda with Sinigang Vegetables

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Ingredients

Cook the Sinigang Vegetables

Cook the Fish

Prepare the Sauce