Description
Sinigang na Salmon Belly is a comforting sour soup made with rich salmon belly, fresh vegetables, and a tangy broth. This dish delivers a perfect balance of savory, bright, and hearty flavors that make it ideal for a satisfying home cooked meal. The tender salmon, earthy taro, and crisp greens come together in a warming bowl that feels both nourishing and indulgent.
Ingredients
Salmon belly, cut into large portions and patted dry
Neutral cooking oil such as avocado oil or vegetable oil
Medium onion, finely diced
Ripe tomatoes, diced
Chicken broth or water
Taro root, peeled and cut into large chunks
String beans, trimmed and cut into even lengths
Sinigang seasoning packet, adjusted to taste
Fish sauce such as Red Boat Fish Sauce, Thai Kitchen Fish Sauce, or Three Crabs Fish Sauce
Fresh bok choy, leaves separated and washed
Instructions
1.
2. Heat a large pot over medium high heat and add oil once the pot is hot
3. Sear the salmon belly briefly until lightly golden on both sides then remove and set aside
4. Add onion and tomatoes to the same pot and cook until softened and fragrant
5. Pour in the broth or water and bring the mixture to a gentle boil
6. Add taro and string beans then cover and cook until just tender
7. Return the salmon belly to the pot and cook gently until the fish is fully cooked
8. Stir in sinigang seasoning gradually until the desired sourness is reached
9. Add fish sauce to balance the flavor and enhance savoriness
10. Add bok choy leaves and cook until just wilted
11. Turn off the heat and serve hot with steamed rice
12.
Notes
Sear the salmon only briefly to prevent it from breaking apart later
Add the sinigang seasoning in stages since sourness can vary by brand
Handle the soup gently after adding the fish to keep the salmon belly intact
The broth may thicken slightly as it cools due to the taro
Reheat leftovers slowly over low heat to maintain texture
- Prep Time: fifteen minutes
- Cook Time: twenty minutes
- Category: soup
- Method: simmering
- Cuisine: Filipino