Sinigang na Salmon
Sinigang na Salmon Belly sa Sampalok
Sinigang na salmon belly in steaming sour tamarind broth with kangkong, tomatoes, and labanos—rich, light, and the rainy-day ulam that beats pork sinigang...
Serves 4 · 40m total
The Story
Most sinigang starts with bangus or galunggong—honest, everyday fish. Salmon belly sinigang is the upgrade your lola didn't know she needed: fat-marbled salmon that stays tender in sour broth, pink chunks that look like they belong in a restaurant, steam rising off the bowl like a movie scene.
The photo says it all—golden tamarind broth, soft tomatoes, green kangkong, and salmon so buttery it almost melts. We finish with a sprig of dill and a scatter of chives (a little modern, very pretty). Tear crusty bread on the side and dunk it into the broth if you're feeling extra.
Filipinos already love sinigang na baboy and hipon. Salmon is the version you make when you want something lighter but still indulgent—date-night ulam, Sunday lunch, or that one rainy afternoon when only hot sour soup will fix your mood.
Best paired with
Steamed rice (always), patis with calamansi and siling labuyo, and crusty baguette for dunking into the broth—the bread in the photo is not traditional, but it is very good.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Salmon belly is the star—fat lines mean flavor. Steaks work too; just don't overcook.
- ✦Build the sour base first, taste, then adjust. Salmon goes in last—8 minutes max or it turns dry.
- ✦Add kangkong off heat so it stays bright green like in the photo.
- ✦Dill is optional but gorgeous. No dill? Extra scallions or wansoy (cilantro) on top.
- ✦Leftover broth? Reheat gently tomorrow with fresh greens—do not boil the salmon twice.
Substitutions
- salmon belly → salmon steaks, salmon head, or thick cod fillets
- fresh tamarind → 1 packet sinigang sa sampalok mix
- kangkong → spinach or pechay added off heat
- dill garnish → scallions, wansoy, or skip—still delicious
- crusty bread → garlic rice or plain steamed rice
Ingredients
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Instructions
- 1
Bring water to a boil with onion and tomatoes. Mash the tomatoes a little so their juice colors the broth—that golden base you see in the photo starts here.
- 2
Add tamarind or sinigang mix. Simmer until properly maasim, then season with patis. Taste and adjust: sour first, salty second, perfect third.
- 3
Drop in labanos and simmer 5 minutes until just tender. The broth should smell like rainy afternoon already.
- 4
Lower the heat to a gentle bubble. Nestle in salmon chunks in a single layer—do not stir aggressively or you'll break the fish.
- 5
Simmer 6–8 minutes until salmon is just opaque and flakes at the edges. Turn off heat, stir in kangkong, and let it wilt in the hot broth.
- 6
Ladle into bowls while steaming. Top with dill and chives, set crusty bread on the side, and serve with rice and patis-calamansi. Eat before the steam fades.
Kitchen Timer · 15 min prep first
25:00
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