How to Make Sinigang na Salmon Belly Soup: A Filipino Dish

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Sinigang is a popular Filipino soup that is characterized by a savory and sour taste. The sour taste of the dish comes from tamarind. Tamarind is a tropical fruit with sticky, brown, sour pulp that is commonly used in Asian cuisine to flavor both sweet and savory dishes.

I enjoy eating soups, especially during the cold weather of the holiday season. Recently, I decided to cook sinigang na salmon belly (the "na" is used to signal the type of sinigang it is). Salmon belly contains omega 3-fatty acids that are good for our health. Follow my simple recipe to enjoy this hearty meal.

Cook Time

Ingredients

• 250 grams salmon belly
• 100 grams water spinach (kangkong)
• 1 to 1.5 litres water
• 3 tablespoons tamarind powder (sinigang powder)
• 2 tablespoons onion, sliced
• 2 small tomatoes, quartered
• Salt, to taste
• Pepper, to taste
• Cooking oil

Utensils

For Preparation:

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• 3 large bowls
• 1 medium bowl
• 3 small bowls
• chopping board
• knife
• measuring cups

For Cooking:

• cooking pot
• ladle

Instructions

1. Heat the oil in a pot. Saute the onion and then tomato.
2. Pour in the water.
3. Add the salmon belly, tamarind powder, salt, and pepper.
4. Bring to a boil.
5. Adjust the seasoning if needed. Add the water spinach stalks.
6. Turn off the heat. Add the water spinach leaves. Cover the pot. Allow it to cook for at least 1 minute.
7. Enjoy! This soup is best served during cold weather.

Tips and Techniques

• You may add other vegetables, as well, in addition to the water spinach.
• Replace the salmon belly with any other kind of fish or meat.
• Add green chilies for a spicy kick.
• Choose other sinigang powder variations such as sinigang sa miso or sinigang na gabi.

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