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Soup Dishes Cooking Time : 45 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Filipino Sinigang na Salmon Belly Recipe | Sour Tamarind Salmon Soup

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Filipino Sinigang na Salmon Belly is a comforting seafood version of the classic Filipino sour soup, featuring rich and tender salmon belly simmered in a bright tamarind-infused broth with fresh vegetables. The naturally rich salmon pairs beautifully with the soup's signature sour and savory flavors, while tomatoes, radish, green beans, and leafy greens add freshness and texture. Traditionally enjoyed with steamed white rice, this hearty soup is a beloved Filipino home-style meal that is especially satisfying on rainy days or whenever a warm, tangy bowl of comfort food is desired.

Cooking Method

Pour the water or fish stock into a large pot. Add the tomatoes and onion and bring to a gentle boil.
Add the daikon radish and simmer for 8–10 minutes, until it begins to soften.
Stir in the tamarind soup base and add the green chili peppers. Mix well and adjust the sourness to taste.
Add the eggplant, okra, and green beans. Simmer for 5–7 minutes, until the vegetables are nearly tender.
Season the broth with fish sauce, salt, and black pepper.
Gently add the salmon belly pieces to the simmering broth. Avoid stirring vigorously so the fish remains intact.
Simmer for 6–8 minutes, or until the salmon is cooked through and flakes easily.
Add the kangkong and optional mustard greens. Cook for 1–2 minutes, just until wilted.
Taste the broth and adjust the tamarind, fish sauce, or salt as needed.
Serve hot with steamed white rice and calamansi or lime wedges.

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Salmon belly – 2 lb (900 g), cut into serving pieces ,, Water or fish stock – 8 cups (1.9 liters) ,, Tamarind soup base – 1 packet (about 40 g), or tamarind pulp to taste ,, Tomatoes – 3 medium, quartered ,, Red onion – 1 medium, quartered

Daikon radish – 1½ cups, sliced ,, Green beans – 1 cup, trimmed ,, Okra – 1 cup, sliced

Eggplant – 1 medium, sliced ,, Fish sauce – 2 tbsp, or to taste ,, Green chili peppers – 2

Salt – ½ tsp, or to taste ,, Black pepper – ½ tsp

Leafy Greens : Water spinach (kangkong) – 2 cups, chopped ,, Mustard greens – 1 cup (optional)

For Serving : Steamed white rice ,, Calamansi or lime wedges

For Serving : Extra fish sauce

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