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Sinigang na Salmon
Filipino Sour Salmon Soup
A comforting and flavorful Filipino soup featuring tender salmon head and belly simmered in a tangy tamarind broth, balanced with fresh vegetables. This version highlights the rich, fatty cuts of salmon for maximum flavor.
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- 800 g Salmon head and belly(Ensure pieces are cleaned and cut into manageable portions. Salmon belly adds richness, while the head provides gelatinous texture.)
- 3-4 tbsp Tamarind paste(Adjust to your preferred level of sourness. Use pure tamarind paste without added sugar for best results.)
- 8 cups Water(Or enough to generously cover the ingredients.)
- 3 medium Tomatoes(Quartered. Ripe tomatoes contribute to the broth's flavor base.)
- 1 medium Onion(Quartered. Adds aromatic depth to the broth.)
- 1 medium Radish (Daikon or native)(Peeled and sliced into 1/2-inch thick rounds. Adds a subtle peppery note and texture.)
- 1 large bunch Water spinach (Kangkong) or Bok Choy(Tough stems removed, leaves and tender stems separated. Washed thoroughly.)
- 3-4 tbsp Fish sauce (Patis)(For seasoning. Adjust to taste. A good quality fish sauce is key.)
- 2-3 optional Green finger chilies (Siling Haba)(Whole, for a mild heat and aroma. Can be omitted if preferred.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Prepare the broth base: In a large pot, combine the water, quartered tomatoes, and quartered onion. Bring to a rolling boil over medium-high heat (200°C / 400°F). Reduce heat to medium-low, cover, and simmer for 15 minutes, allowing the tomatoes and onions to soften and release their flavors.
â±ïž 15 minutes - 2
Add the tamarind paste to the pot. Stir well to dissolve. Continue to simmer for another 5 minutes to allow the tamarind flavor to infuse into the broth. Taste and adjust tamarind if needed.
â±ïž 5 minutes - 3
Introduce the salmon: Gently add the salmon head and belly pieces to the simmering broth. Do not stir vigorously to avoid breaking up the fish. Lower the heat to medium-low (170°C / 340°F) and poach the salmon for about 8-10 minutes, or until the fish is cooked through and opaque. Skim off any scum that rises to the surface.
â±ïž 10 minutes - 4
Add the vegetables: Add the sliced radish and the tender stems of the water spinach (or bok choy). Simmer for 3-5 minutes until the radish is tender-crisp and the spinach stems are slightly softened.
â±ïž 5 minutes - 5
Add the remaining vegetables and chilies: Add the water spinach leaves (or bok choy leaves) and the optional green finger chilies. Cook for just 1-2 minutes more, until the leaves are wilted but still vibrant green. Overcooking will make them mushy.
â±ïž 2 minutes - 6
Season and serve: Season the sinigang generously with fish sauce, salt, and freshly ground black pepper to taste. Start with the recommended amount of fish sauce and adjust. Ensure the broth is well-balanced between sour, savory, and slightly salty. Serve hot, with steamed white rice on the side.
â±ïž N/A
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- âSalmon belly is prized for its high fat content, which adds incredible richness and flavor to the soup. Don't discard the fat!
- âTamarind provides the signature sourness of sinigang. The amount can be adjusted based on personal preference for sourness.
- âSinigang is traditionally served piping hot with a generous portion of steamed white rice, which is perfect for soaking up the flavorful broth.
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- This recipe can be adapted to use other types of fish like milkfish (bangus), snapper, or even shrimp.
- For an even more intense sour flavor, you can add a few pieces of calamansi or a splash of tamarind concentrate.
- Other vegetables like taro (gabi) for thickening, okra, or long beans can also be added.