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Sinigang na Salmon Belly

Jhuls @ The Not So Creative Cook

Other than ramen, Sinigang is one of the dishes I love to enjoy during cold/rainy season.

Sinigang is a Filipino soup or stew that’s famous for being sour and savoury.

Usually, tamarind is used to get the sourness of the soup but other fresh produce can be used as well like guava. Other ingredients would be meat, veggies and aromatics.

However, having a busy schedule makes me use the packed instant sinigang mix powders that are readily available in the market. It is not bad, though, since we won’t consume the whole packet at once, right?😂

I often use fish as my meat when cooking sinigang because it is quicker to cook than chicken or beef. I love that the dish is ready in less than 30 minutes.

To sauté or not to sauté? This is a question I often hear when one is planning to cook sinigang. Some cooks skip the sautéing part and just mix the aromatics with the meat and veggies. While others like to sauté the aromatics. I am one of the OTHERS.😁 I love that the additional step of sautéing brings more flavor to the sinigang. Are you with me or not??

Of course, this dish is best paired with rice. It is definitely one of the Filipino comfort foods – sour and flavorful. And oh, the tomato ketchup on the side, that’s just me being weird. 😅 BUT SERIOUSLY, I LOVE SINIGANG WITH TOMATO KETCHUP!

SINIGANG NA PRITONG ISDA

If you love this sinigang na salmon belly, I think you’d love this version, too. Click here for the recipe.

NOTES ON SINIGANG NA SALMON BELLY:

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I am sharing this at Full Plate Thursday, 624 | FIESTA FRIDAY #468 | Happiness is Homemade Party | What’s for Dinner? Sunday Link up #403 |

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Sinigang na Salmon Belly

It is definitely one of the Filipino comfort foods – sour and flavorful.
Course Soup
Cuisine Filipino
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooking oil
  • ¼ cup sliced ginger
  • 5 cloves garlic sliced
  • 1 onion sliced
  • 1 tomato sliced
  • 400 g salmon belly
  • 1 cup sliced radish
  • 1 eggplant sliced
  • 2 long green chili
  • 1 pack bok choi or your choice of greens
  • 4-6 cups water
  • 1-2 tbsp sinigang mix powder
  • Salt to taste

Instructions

  1. In a pan over medium-high heat, add cooking oil.

  2. Once the oil is hot, add garlic & ginger. Cook for about 2 minutes.

  3. Add tomato & onion, cook until soft.

  4. Next, add sliced radish and water. Cover the pan and cook for about 2 minutes.

  5. Add sinigang mix powder (you can adjust this later, so don’t add a lot at this point) and salmon belly. Cover and let it cook for about 3 minutes.

  6. Add eggplant slices and green chili. Cover the pan and cook again for another 2 minutes.

  7. At this time, you can turn off the heat, add the leafy greens and mix.

  8. Season with salt. Do a taste test and add more sinigang mix powder if desired.

Recipe Notes

  • You can use salmon fillet but you may need to adjust the cooking time.
  • I used sinigang sa sampalok mix but you can use other varieties.
  • You can skip the sautéing part.

 

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