Serve up a healthy & comforting bowl of Sinigang na Salmon Belly that feeds the soul 30 minutes or less! This classic Filipino soup is full of fresh veggies, tender salmon, & cooks up in one pot for easy cleanup. Let's get cooking!
Heat a large pot on medium-high heat. Once hot, add about 1 tablespoon of oil then sear salmon for about 1 minute per side, or until golden - not cooked through (it’ll finish cooking in broth). Remove & set aside.
Add onions and tomatoes, then saute for about a minute, or until they begin to soften. Pour in broth or water, cover, & bring to a boil.
Add taro and string beans then cover and cook for about 5 minutes, or until they start to become tender but not soggy.
Gently add the fish to the soup, cover, and cook for about 5 more minutes or until the fish is cooked through. Be very gentle while stirring because you don’t want the fish to flake apart in the soup.
Add enough sinigang seasoning to your desired sourness, then add fish sauce. Sinigang seasoning brands vary slightly in saltiness and flavor. If you get to a level of sourness you like, but the soup is lacking saltiness, add more fish sauce.
Toss in bok choy and cook for a couple more minutes, or until they’re wilted. Turn off heat and serve with steamy hot rice. Enjoy!
Notes
Salmon: Salmon belly is ideal, but fillets work too. Salmon head or cuts with bones enhance broth flavor.
Chicken Broth: Using chicken or vegetable broth adds extra flavor but water works as well.
Sinigang Seasoning Packet: You can find it at local Asian markets like Seafood City or use tamarind paste/concentrate. Keep in mind that brands vary in saltiness & sourness, so adjust the seasoning to your liking!
Bok Choy: Mustard greens are typically used for sinigang but if unavailable, you can use bok choy, spinach, or kang kong (water spinach).
Key Cooking & Storage Tips: Scroll to the blog post above for step-by-step photos & storage/reheating tips!