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Sinigang na Salmon Recipe

Rich, sour, and incredibly satisfying—Sinigang na Salmon is a Filipino comfort food classic. The fatty salmon belly melts into the tangy tamarind broth, creating a soup that’s both hearty and refreshing. Perfect for rainy days or whenever you need a warm bowl of home.

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Sinigang na Salmon

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4-6

Ingredients:

• 500g salmon belly or salmon head, cut into serving pieces
• 1 pack sinigang sa sampalok mix (or fresh tamarind for traditional method)
• 6-8 cups water
• 2 medium tomatoes, quartered
• 1 medium onion, quartered
• 2 tablespoons fish sauce (patis)
• 1 bunch kangkong (water spinach), leaves and tender stems separated
• 2 Japanese eggplants, sliced diagonally
• 10-12 pieces string beans (sitaw), cut into 2-inch pieces
• 1 medium radish (labanos), sliced into rounds
• 2-3 green finger chilies (siling haba), optional
• Salt to taste

Instructions:

1. Start the broth: In a large pot, bring water to a boil. Add the tomatoes and onion. Let it simmer for about 5 minutes until the tomatoes start to soften and release their juices.
2. Add the hard vegetables: Add the radish first since it takes the longest to cook. Simmer for about 5 minutes until slightly tender.
3. Add the sinigang mix: Stir in the sinigang sa sampalok mix until fully dissolved. Taste and adjust sourness according to your preference—add more mix for a tangier broth.
4. Cook the salmon: Gently add the salmon pieces to the pot. Be careful not to stir too much as salmon is delicate and can break apart. Let it simmer for 8-10 minutes.
5. Add remaining vegetables: Add the eggplant and string beans. Cook for another 5 minutes until the vegetables are tender but still have a slight bite.
6. Season the broth: Add fish sauce and salt to taste. The broth should be sour first, then salty—that’s the classic sinigang balance.
7. Finish with kangkong: Add the kangkong stems first, then the leaves last. Cook for just 1-2 minutes until wilted. Don’t overcook or the leaves will turn dark and mushy.
8. Serve immediately: Ladle into bowls and serve hot with steamed white rice. Add green chilies on top for extra heat if desired.

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Tips for the Best Sinigang na Salmon

• Use salmon belly for the richest, most flavorful result. The fat renders into the soup and makes it incredibly silky.
• Don’t overcook the salmon. It continues cooking in the hot broth even after you turn off the heat.
• Add vegetables in stages based on cooking time—this keeps each vegetable at its best texture.
• Serve with ripe papaya slices on the side for a refreshing contrast to the sour soup.

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Craving more Filipino comfort food? Check out our other recipes and let us know how your sinigang turned out!

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