Sinigang na Salmon
Sinigang na Salmon is a light yet deeply comforting soup with tender chunks of salmon, soft tomatoes, and crisp-tender vegetables in a lively tamarind broth. The rich fish and clean sourness create a satisfying contrast that makes the dish refreshing, savoury, and perfect for an easy meal.
Ingredients
Sabaw at isda
- 350 gsalmon fillet or steak, cut into 4-5 cm pieces
- 1 litrewater
- 120 gripe tomato, quartered
- 80 gyellow onion, sliced
- 20 mlfish sauce
- 35 gtamarind paste
- 3 gsalt
- 1 gground black pepper
Mga gulay
- 120 gdaikon radish, peeled and sliced 1 cm thick
- 120 geggplant, sliced into thick half-moons
- 100 gstring beans, trimmed and cut into 5 cm lengths
- 120 gbok choy, halved lengthwise
- 1 wholegreen chilli
Instructions
- 1
Prepare the ingredients: cut the salmon into large pieces, quarter the tomato, slice the onion, peel and slice the radish, cut the eggplant and string beans, and halve the bok choy. Keeping the salmon pieces fairly large helps them stay intact in the soup.
- 2
In a medium pot, bring the water to a boil over medium-high heat. Add the onion and tomato, then simmer for 3 minutes until the tomato starts to soften and the broth becomes fragrant.
- 3
Stir in the tamarind paste and fish sauce until dissolved. Add the radish and simmer for 4 minutes; radish needs a head start so it becomes tender without overcooking the fish later.
- 4
Add the eggplant and green chilli, and simmer for 3 minutes more. Keep the broth at a gentle simmer rather than a rolling boil so the vegetables hold their shape.
- 5
Lower the heat to medium-low and slide in the salmon pieces. Simmer gently for 4-5 minutes, just until the fish turns opaque and flakes easily; avoid stirring hard, and instead shake the pot gently if needed.
- 6
Add the string beans and bok choy, then cook for 2-3 minutes until the beans are crisp-tender and the bok choy is wilted but still bright. Season with salt and black pepper to taste.
- 7
Taste the broth and adjust with a little more fish sauce, salt, or tamarind if you prefer it saltier or more sour. Serve hot immediately, with broth, fish, and vegetables divided evenly between bowls.
Nutrition per serving
Notes
- •For beginner-friendly cooking, use tamarind paste rather than fresh tamarind so the soup comes together quickly and consistently.
- •Choose salmon belly, fillet, or steaks with skin on if possible; the skin helps the fish stay together during simmering.
- •Do not boil the salmon aggressively, or albumin will seep out and the fish may break apart.
- •This is excellent served with steamed rice, which also balances the sharp sourness of the broth.
Background
Sinigang is one of the best-loved sour soups in the Philippines, traditionally made with a range of proteins and soured with tamarind, guava, kamias, or other local fruits. Salmon versions became especially popular in modern home cooking, offering a rich, fatty fish that pairs beautifully with the bright, tart broth. The dish reflects the Filipino love of balancing sour, savoury, and fresh vegetable flavors in one comforting bowl.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free