Sinigang is one of the most popular and favorite Filipino stews at all times. Its sour broth and savory flavor make it to the top over other Filipino dishes. There are many types of sinigang you can find in Filipino menu such as sinigang na hipon, sinigang na bangus, and sinigang na baboy.
This Filipino soup base recipe is a combination of vegetables, meat, and sour vegetable agent. The souring agent normally used is tamarind, however, some use kamias, guava, santol, or any other sour fruit or vegetable to complete the dish.
Salmon belly is not just the meat or proteins you can use to make this delicious Sinigang dish. There is chicken, pork, beef, fish, and shrimp. As Sinigang is a combination not only of meat and souring agent, there are also vegetables added to it. Those are white radish, okra, long beans, eggplant, banana heart, tomatoes, taro, and water spinach.
If you are getting curious about this dish, let us swim with the tips and tricks on how to cook the best Sinigang Na salmon recipe!
What is Sinigang na Salmon?
Sinigang Na Salmon Belly is an authentic sour broth recipe that you can find on Filipino menus. This will surely warm your heart and soul.
The ingredients of Salmon Sinigang are salmon, vegetables, tamarind, fish sauce, onions, siling mahaba, tomatoes, ginger, yardlong beans, white radish, or daikon radish.
To make this Sinigang, pour water into a pot over medium-high heat to boiling. Gently add onions, tomatoes, ginger, legumes, and white radish, then cover the lid of the pot. Simmer it for about five minutes until the radish is half done.
Then, add the okra, eggplant, salmon belly, and siling haba. Simmer it and pour the tamarind for the sour base gently stir it. Add the fish sauce, and let the dish boil until the protein is done to perfection. Put the water spinach, let it simmer for less than a minute, and then, turn off the heat.
You may season the Sinigang recipe based on your preferred taste.
You can make the Sinigang Na Salmon recipe the hero of your home and at the same time a heartwarming dish to serve hot at your family table.
Ways to make Sinigang na Salmon
Prep time and cooking time are important for every mother at home. So, here are the ways to make Sinigang Na Salmon recipes easier, faster, and quicker.
This is the most popular way of preparing the Salmon Sinigang recipe or any other recipe. You will use a stovetop when boiling and simmering Filipino recipes.
Instant Pot's way of making the Salmon Sinigang recipe is perfect for those who want an easier and faster way to make the dish. This will cut the prep time and cooking time since you will use an instant pot. In this method of preparing the dish, the protein, and the tamarind mix, or any sour vegetables or fruits you will use for the sour base of the recipe. And then, you can set the timer to simmer or boil the protein and the vegetables perfectly and not overdone.
There are tons of salmon fillet recipes that you can make. Here are the variations of cooking Sinigang you can make for salmon fillet dishes.
Salmon Head in Guava sour soup
Salmon Sinigang is a healthy Sinigang recipe that has no saturated fats and oil, rich in vitamins, fiber, and minerals.
To make this Salmon Sinigang, first, wash and clean the salmon heads. In a large pot, pour water over medium-high heat to boil.
Cut guavas in half and boiled them. In a separate pot, boil guava. Once done, put the guava into a strainer and then, mash it using a fork or spoon, add a little amount of water to moisten the guava.
In the boiling water in a large pot, Gently add onions, tomatoes, ginger, legumes, and white radish, then cover the lid of the pot. Simmer it for about five minutes until the daikon radish is slightly done. Pour the mashed guava into the pot, this will serve as the sour vegetable agent of this dish.
Once the vegetables are half-done, you can now add the salmon head. Seasoned it with salt and pepper, and add the fish sauce for a better taste. Cover and simmer the dish for about ten minutes. Add water and spinach. Leave it to simmer for a few minutes and remove it from the heat.
Sinigang Na Salmon Belly strips in Kamias
Sinigang Na Salmon Belly strips in Kamias is a perfect food to serve with your family during a cold and rainy days! This combination of protein and vegetables in a sour broth is phenomenal!
To make Sinigang salmon belly strips, pour water into a pot over a medium-high heat to boil. Gently add onions, tomatoes, ginger, legumes, and white radish or daikon radish, then cover the lid of the pot. Simmer it for about five minutes until the daikon radish is slightly done.
Then, Add bok choy and simmer until the vegetables are perfectly tender for another two minutes. Add protein. Make sure that you won't crush the protein. Continue to simmer it for about seven minutes.
Simmer it and instead of tamarind, you can add Kamias as a souring agent. Then, gently stir it. Add patis, and let the dish boil until the protein is done to perfection. Put the water spinach, and let it simmer for less than a minute. To make sure that the dish tastes good, season the Sinigang recipe to your preference.
Salmon Sinigang Belly Strips in Sour Tamarind Extract
This version is the most popular variation of Sinigang recipes.
To make Sinigang salmon belly strips, pour water into a pot over a medium-high heat to boil. Gently add onions, tomatoes, ginger, legumes, and white radish, then cover the lid of the pot. Simmer it for about five minutes until the daikon radish is slightly done.
Then, add the okra, eggplant, add protein, and green chilies. Simmer it and pour the tamarind or Sampaloc Sinigang mix powder gently stir it. Add the patis, and let the dish boil until the protein is done to perfection. Put the mustard leaves and water spinach, let it simmer for less than a minute, and then, remove from the heat.
Sinigang na Salmon sa Miso recipe
Salmon belly, salmon steaks, and salmon fillets, are not just the only part of the fish perfect for sour broth recipes. You can also use Salmon head which has a more delicious taste and flavor for this sinigang sa miso dish.
This Salmon sinigang is a dish not only submerged with the sour taste and tartness of tamarind extract but also with the salty and savory flavors from miso paste. It makes the recipes more appealing, bold and has a great kick of sourness and you will want more and more.
In a large pot, pour water and bring it to a boil, add tomatoes and onions. Let it boil. Add the salmon head and gently stir.
When the mixture is boiling, you may now add the miso paste instead of the tamarind mix or any other sour vegetables or fruits. Stir.
You can be fried the seafood belly strips first, and heat the oil on medium-high heat. Once both sides is golden brown, remove from the heat and set aside.
Add the vegetables- add the okra, eggplant, protein belly, and green chilies.
Cover the lid and over medium heat simmer it for 12 minutes.
Season it with ground black pepper, and add patis. Stir and let it simmer for about fifteen minutes. Put the spinach and simmer it for 3 minutes.
Add salt to taste perfect the sinigang sa miso as your preference.
Sinigang Na Salmon Belly with lemon and kale
This Salmon sinigang with lemon and kale is a unique variation of your favorite fish dish.
To make this sour broth dish, first, in a large pot, pour water and start to boil.
When boiling, gently add tomatoes, and onions let it continue to boil, and cover the lid for about eight minutes.
Add salmon steaks, and jalapeno chili, and instead of an ordinary sour vegetable agent, you can use and add lemon to it. Simmer it over medium heat for about 12 minutes.
Cover and simmer in medium heat for 10 to 12 minutes.
Add kale, pepper, and patis. You can also add salt to taste it based on your preferred saltiness. Stir it gently to make sure that you won't break the belly strips.
Cover the pot and Simmer it for 5 minutes, add the mustard leaves and the siling haba. Turn off the heat. Then, serve hot.
Best served with
Cooking sinigang dish and serving it with other dishes is superb. So here are some of the dishes you can serve with the featured dish.
This dish is perfect to serve with steamed rice, either white rice or brown rice. The rice will surely highlight the sour-savory taste of the featured recipe.
Fish Sauce with Chili
If you are a fan of sauces to pair with your food, then this fish sauce with chili is the best to dip in when served along with the Filipino stew dish.
Sweetened Saba Banana
Sweetened Saba Banana is a sweet dessert that will definitely be perfect to serve with a sour-savory Filipino soup.
Alpahor Na Kamote
Alpahor na Kamote is a sweet potato dessert that is creamy and delicate which is the best dessert to serve with the featured fish dish.
The feature this is easy and quick to make especially the protein used. If you make the dish in an instant pot, kindly note that it would only take 17 minutes from preheating the equipment to cooking the dish.
To avoid overcooking the fish, since the protein is very delicate and quick to cook, do not add it if the vegetables and sour agents are not half-cooked yet. Put them once the other ingredients are slightly cooked to ensure the fish is cooked to its perfection.
Add a generous amount of water if it turns out to be very sour.
Salmon is a beautiful and tasty type of seafood that is rich in omega-3 fatty acids, and high in protein. You can find different types of seafood in the Pacific Ocean and Northern Atlantic which are served in many restaurants all over the world.
Lemon is a citrus fruit that is rich in vitamin C, a good antioxidant, and boosts the immune system in many various ways. It is a good sour fruit and very healthy. Good for those who are on diet.
There are tons of sinigang dishes you can find on Filipino menus all over the Philippines.
You can use other seafood or fish and meat like Bangus, Maya-Maya, prawns, or pork.
If there is no tamarind available, you can use the sinigang mix powder that you can buy in stores and supermarkets. However, some use kamias, guava, santol, or any other sour vegetables or fruits to complete the dish.
If you want crispy protein, You can be fried the belly strips first, and heat the oil to medium-high heat.
In cooking sinigang, you need a large cooking pot, ladle, bowl, knife, chopping board, stove, instant pot, and plate.
You can refrigerate or freeze up the featured food up to three days. Transfer it to an airtight container when the leftover is at room temperature.
Have you written down all the ideas, ways, and variations of the dish? This article will surely be a great help to you to prepare something healthy, delicious, and warm for your loved ones. And also, the cooking time of salmon fillet recipes will not consume a lot of your time. You can prepare this dish quickly and easily and at the same time enjoy it with your family.
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Best Sinigang Na Salmon Recipe
- 1 kg Salmon wash and cleaned
- 2 pcs Tomatoes big and cut into big cubes
- 1 pc Red Onion cut into big cubes
- ½ kg Tamarid boiled
- 2 pcs Green Chili
- 1 thumb Ginger cut into strips
- 1 pc Radish cut into oblique
- ¼ kg Mustard leaves only
- ½ teaspoon Oil
- 5 cups Water
- Heat oil in a pot, saute onion, tomato, and ginger until softened.
- Toss in radish. Stir.
- Now, pour in the water, and season it with salt. Simmer for 5 minutes.
- After 5 minutes, add the salmon. Simmer for 5 minutes.
- Then, pour in the tamarind juice, then add the green chili and mustard. Simmer for a minute.
- Serve hot and enjoy!