Ingredients:

2 tbsp  Cooking oil

1 tbsp  Garlic, chopped

2 tbsp   Ginger, sliced into strips

1 can x 425 g  SABA Pink Salmon in Natural Oil, drained, reserve brine (juice)

1 liter   Water

1 sachet   Sinigang Sampalok mix

3 pcs   Tomato, quartered

1 pc  White onion, sliced 

1 pc  Green chili

1/2 pc   Radish, sliced diagonally

1/4 cup  Miso

1 bundle  Kangkong leaves, trimmed

1 tsp  Salt

Procedure:

1. Heat oil at medium heat and sauté garlic, ginger and drained SABA Pink Salmon in Natural Oil. Cook until fish is heated through, then transfer fish into a bowl heat and set aside.

2. In a sauce pot, combine reserved brine from SABA Pink Salmon in Natural Oil, water sinigang sa sampalok mix, tomatoes and onion. Bring to a boil. 

3. Add green chili, radish, miso and sautéed SABA Pink Salmon in Natural Oil. Simmer for 5 minutes.

4. Turn off heat and put in kangkong leaves. Season with salt.

5. Serve while hot.