Sinigang na Salmon (Filipino Sour Salmon Soup)

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 15 minutes
2. 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.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 10 minutes
4. 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.

   ⏱️ 5 minutes
5. 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.

   ⏱️ 2 minutes
6. 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.

   ⏱️ N/A

💡 Pro Tips

• ✓Salmon belly is prized for its high fat content, which adds incredible richness and flavor to the soup. Don't discard the fat!
• ✓Tamarind provides the signature sourness of sinigang. The amount can be adjusted based on personal preference for sourness.
• ✓Sinigang is traditionally served piping hot with a generous portion of steamed white rice, which is perfect for soaking up the flavorful broth.

🔄 Variations

• 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.

🥗 Nutrition

Per serving