Sinigang na Salmon

Nutrition · per serving

Steps

1. 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.

   350 g salmon fillet or steak, cut into 4-5 cm pieces120 g ripe tomato, quartered80 g yellow onion, sliced120 g daikon radish, peeled and sliced 1 cm thick120 g eggplant, sliced into thick half-moons100 g string beans, trimmed and cut into 5 cm lengths120 g bok choy, halved lengthwise
2. 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.

   1 litre water80 g yellow onion, sliced120 g ripe tomato, quartered
3. 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.

   35 g tamarind paste20 ml fish sauce120 g daikon radish, peeled and sliced 1 cm thick
4. 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.

   120 g eggplant, sliced into thick half-moons1 whole green chilli
5. 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.

   350 g salmon fillet or steak, cut into 4-5 cm pieces
6. 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.

   100 g string beans, trimmed and cut into 5 cm lengths120 g bok choy, halved lengthwise3 g salt1 g ground black pepper
7. 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.

Origin & History

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.