Sinigang na Salmon Recipes

Sinigang na Salmon is a sour soup or stew cooked in the Philippines using salmon and other vegetables. This meal is well-known for its characteristic acidic and savory flavor, which is obtained through the use of tamarind or other souring agents. Sinigang is a popular and filling Filipino meal that is generally served with steamed rice. Sinigang na Salmon is a delectable and refreshing Filipino dish with a sour and salty flavor profile. It's the ideal comfort dish, especially on rainy days or when you need a hearty and zesty soup.

Many people appreciate Sinigang na Salmon as a comfort dish. While it is true that Filipinos have a sweet tooth, our preference for the sour flavor is unrivaled. We can't get enough of our tart pick-me-ups; something about these refreshing notes on our tongue just draws us in! In Filipino cuisine, sour stews and soups are common, and sinigang is a classic example. Sinigang na Salmon is refreshing and soothing in a broth with flavors like tamarind or guava.

A cup of Sinigang na Salmon soup is enough to keep you warm on rainy days or cold nights. The delicate and hearty salmon pairs wonderfully with the fresh kangkong and tomatoes. The sampaloc broth keeps you alert and really brings everything together. Before you know it, you'll be eating spoonful after spoonful!

How to Cook Sinigang na Salmon

1. Cooked Onion, Tomato, and Salmon

Sauté your cubed onion and tomato pieces in a big saucepan for a few minutes. Then add your two salmon heads, cooking each side for about 3 minutes. We also don't want to overcook our salmon, which would result in it being tough or chewy.

2. Add Sinignag Mix and Water

Bring your dish to a boil by adding a liter of water. Allow the salmon heads to cook for 10 minutes before adding the Sinigang sa Sampaloc mix. Instead of making your own broth from scratch, I choose to utilize a seasoning mix or agent. The quickest way to get all of the flavors you love from Sinigang na Salmon is to use this Sinigang sa Sampaloc mix. 

3. Simmer, then season with Kangkong.

After you've added the entire pack, wait until your sinigang na salmon begins to boil, then let it alone for approximately five minutes. Then, add a tablespoon of fish sauce, followed by your spinach or kangkong. Because these leafy greens cook quickly, we've placed them at the end.

4. Turn off the heat and let residual heat to cook it for a few minutes.

Turn off the heat and cover the pan for the remaining 5 to 7 minutes of cooking time. This will help your Sinigang na Salmon to meld together even more beautifully. The varied components will absorb each other's tastes, making it wonderfully delicious!

5. Serve with hot rice.

When the timer goes off, transfer your sinigang na salmon to a serving bowl and serve immediately! If you like, ladle some soup into separate dishes.

Your Sinigang na Salmon will go great with some hot rice! Please share your thoughts on this ultimate comfort dish with us!

Here's a basic recipe for preparing Sinigang na Salmon:

Ingredients:

- 1 pound (450g) salmon fillets, cut into serving-sized pieces

- 1 onion, sliced

- 2 medium tomatoes, quartered

- 2-3 green chili peppers (siling haba), sliced (adjust to taste)

- 1-2 radishes, sliced

- 1-2 eggplants (talong), sliced into rounds

- 1 cup string beans (sitaw), cut into 2-inch pieces

- 6-8 cups water

- 2-3 tablespoons tamarind soup base (sinigang mix) or tamarind pulp (sampaloc)

- Fish sauce (patis) to taste

- Salt and pepper to taste

- Fresh spinach or kangkong leaves (water spinach), rinsed

- Cooked rice, for serving

Instructions:

1. Prepare the Tamarind Soup Base:

   - Set aside 2 cups of water after dissolving the tamarind soup base (sinigang mix). If you're using tamarind pulp, soak it in warm water to extract the tamarind juice. Remove the seeds and fibers.

2. Boil Water:

   - Bring 6-8 cups of water to a boil in a big saucepan. This will be the foundation for your sinigang.

3. Add Onions and Tomatoes:

   - Add the chopped onion and quartered tomatoes to the boiling water. Allow them to cook until tender and the flavors are released into the broth.

4. Add Tamarind Soup Base:

   - Pour in the tamarind soup base or tamarind juice that has been produced. This will provide a sour taste to your sinigang. Adjust the sourness to your preference by adding additional tamarind if necessary.

5. Season with Fish Sauce:

   - To taste, season the soup with fish sauce (patis). Begin with a little quantity and gradually increase as needed. You may also season with salt and pepper to taste.

6. Add Radishes, Eggplants, and Salmon:

   - Pour in the cut radishes and eggplants. Allow them to simmer until tender.

   - Add the fish chunks to the boiling stock gently. Cook for 5-7 minutes, or until the salmon is opaque and cooked through.

7. Add Vegetables:

   - Stir in the chopped green chili peppers (siling haba) and string beans (sitaw). Cook for an additional 2-3 minutes.

8. Add Spinach or Kangkong:

   - Add the fresh spinach or kangkong leaves to the stew just before serving. Allow to wilt in the heated broth. This normally only takes a minute or two.

9. Serve Hot:

   - Turn off the heat in the saucepan.

   - Serve hot with steamed rice and Sinigang na Salmon. For extra taste, serve it with fish sauce and chili peppers on the side. Enjoy!