This Filipino sinigang recipe is made of salmon, vegetables, and tamarind broth. It’s rich, comforting, and so easy to make.

Salmon Sour Soup with Vegetables

Salmon Sinigang Recipe

Salmon specifically the belly part is one of my favorite fish for sinigang. It’s rich, comforting, and packed with healthy oil. Even my kids love it! So our week is never complete without serving this for lunch or dinner.

Ingredients

This sinigang recipe is not much different from other sinigang recipes. It uses similar ingredients with a few additions to make the soup less fishy.

Here’s what you need to make it:

Salmon Belly, vegetables, tomatoes, fish sauce, radish, onion
  • Salmon – for a delicious sinigang use salmon belly, salmon head, and even salmon trimmings. You can also use salmon fillet but I recommend combining it with either of the two for a deeper flavored broth.
  • Radish, Ginger, and green chili- the secret to a less fishy soup. Always, always include this trio when making fish or seafood sinigang.
  • Fish Sauce – is the main salt of sinigang. It’s packed with umami flavor.
  • Tomatoes – add color and extra flavor to any sinigang dish.
  • Vegetables – okra, sitaw (long green beans), kangkong, sweet potato leaves, eggplant, pakchoi can all be used interchangeably.
Filipino Salmon Sour Soup

How to make Sinigang na Salmon

Here are my top tips on how to make this Filipino fish sour soup:

Prepare the salmon

Buy a pack of salmon that has already been descaled. Wash it thoroughly and remove any slime and impurities. If you’re using salmon belly, gently scrub it with salt to remove the slime then rinse. Cut it into medium size pieces so it’s easier to serve.

If you happen to find a pack that includes the head and bones of the fish, the better! It will make the best and most delicious salmon broth.

Cook the Salmon

There are two ways to cook salmon sinigang. The first is the boiling/simmering method and the other is the sauté method (ginisa in Filipino). I use these two interchangeably depending on my mood.

Boiling method

Involves boiling the ingredients from beginning to end. This method makes a lighter, clearer yet still flavorful broth. You start by simmering the ginger, onion, radish, and tomatoes to infuse the flavor. Then you add the salmon, and fish sauce along with the vegetables like okra and eggplant. Finally, the souring agent and leafy vegetables.

Saute method

This involves sautéing the aromatics and tomatoes at the beginning of the cooking process. This makes a deeper and more robust sinigang broth. The next step is pretty much the same as the boiling method.

Salmon Sinigang–Filipino Sour Fish Soup

Tip for a less fishy sinigang broth

A Thai chef once told me that stirring the fish as soon as it’s added to boiling water intensifies the fishy smell. So, DO NOT STIR or be tempted to disturb any of the ingredients as soon as the fish is added to the pot. Let it simmer for a couple of minutes before doing so.

Variation: Sinigang sa Miso

Adding miso or fermented soybean to fish sinigang or any seafood sinigang is a great way of adding more flavor to the soup.

In the Philippines, fresh miso can be bought in almost any local market. If not available, sinigang mix made with powdered miso and tamarind can be used as a substitute.

Sour Soup Miso with Salmon Belly

For those living abroad, you can use Japanese White Miso or any lightly flavored miso paste. To use, add a couple of tablespoons to the pot as the sinigang finishes cooking. Turn off the heat as soon as it’s dissolved.

Serve

As with any other sinigang dishes, this deliciousness is best served warm and eaten with rice. Oh, so comforting!

Watch the video on how to make Sinigang na Salmon

More fish recipes

Love Filipino soup? Try these recipes!

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Salmon Sour Soup with Vegetables

Salmon Sinigang

4.67 from 6 votes
Rich and comforting sinigang na salmon. Use salmon fillet, salmon belly, salmon head, or even trimmings for a flavorful fish broth.
Servings4 servings
preparation time10 minutes
Total cooking time15 minutes

Equipment

Ingredients
 

  • 5 cups water
  • 1 thumb ginger (peeled, sliced)
  • 1 small daikon radish (sliced)
  • 2 med tomatoes (sliced)
  • 1 whole onion (sliced)
  • 4 cloves garlic (chopped)
  • 2 pieces banana chili (sili pangsigang)
  • 1.3 pound / 600g salmon (see note 1)
  • 2 tbsp fish sauce
  • 2 tbsp tamarind powder/ sinigang mix (i used Knorr, see note 2 & 3)
  • salt (to taste)

Choice of Vegetables

  • okra (ends trimmed)
  • eggplant (cut into 1/2 thick inch)
  • bunch of leafy greens (see note 4)

Instructions

  • Heat oil in a large pot over medium heat. Add garlic, onions, and ginger. Saute until fragrant and translucent. Add tomatoes. Cover with a lid and cook until softened. See note 5 for an alternative cooking method.
  • Pour water followed by radish, and fish sauce. Simmer until radish is half done.
  • Add salmon, green chilies, and vegetables like okra and eggplant. Cook for 3 to 5 minutes. DO NOT STIR.
  • Sprinkle sinigang mix. Lightly stir to dissolve. Taste, add more sinigang mix if needed. Season with salt, to taste.
  • Add kangkong or your choice of leafy greens. Simmer for another minute and remove from heat. Serve with rice and enjoy!

Recipe Notes & Tips:

  1. Salmon – use salmon belly, salmon head, fillet or even salmon trimmings.
  2. Other souring agents (pangpa-asim) that can be used: calamansi, kamias, batwan, fresh tamarind.
  3. Using fresh tamarind – wash unripe tamarind and place in a pot. Pour 1 cup water boil until soft and the skin begins to separate. Mash with a fork. Strain in a fine mesh over a bowl and continue to squeeze out the juices. Discard the skin and seeds. Pour the tamarind extract, step 4.
  4. Leafy Vegetables – kangkong, sweet potato leaves, and bok choy/pak choi.
  5. Alternative cooking method: simmering the ginger, onion, radish, and tomatoes in water. This should take about 5 minutes. Do steps 3 to 5.
  6. Sinigang na Salmon sa Miso – use Sinigang mix with miso or add 2 tbsp Japanese White miso as it finishes cooking. Turn off the heat immediately.
Jump to Video
Author : Mella
Course : Main Course
Cuisine : Filipino
Keyword : fish sinigang, sinigang na isda, sinigang sa miso
Nutrition Facts
Salmon Sinigang
Amount per Serving
Calories
226
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
69
mg
23
%
Sodium
 
801
mg
35
%
Potassium
 
1028
mg
29
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
27
g
54
%
Vitamin A
 
566
IU
11
%
Vitamin C
 
27
mg
33
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

Originally published April 2019. Updated with a new recipe, photos, new writing, brand new video.

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9 Comments

  1. 5 stars
    Made this recipe and was loved by my meticulously critique husband haha! Although I did quite a few addition to the process such as searing the salmon first for a more intact fish (used salmon head for more flavor). Aside from the sinigang mix, I also added 1/4 cup fresh calamansi juice. I think next time I will increase to 1/2 cup to make it a little bit more sour. Instead of 5 cups water, increased to 8 cups. Even my toddler loves this sinigang na salmon recipe!

  2. 5 stars
    This is the best recipe that I have tried for sinigang na salmon. Your tip to not stir the pot definitely made a difference! This is the only way I cook sinigang na salmon for my family from now on. Thank you!!!

    1. You’re welcome Abby! Glad you loved this recipe. I will never forget that tip from a Thai chef I met a few years ago.

    2. 5 stars
      Best Sinigang na Salmon recipe! Your advice not to stir really made a difference. Amazing! Thank you for sharing!

      1. I learned this from a Chef in Thailand and have been religiously following it ever since. Glad you enjoyed your sinigang 🙂
        – Mella