Sinigang Na Salmon
Seafood • Philippines
About Sinigang na Salmon
Sinigang na Salmon is a classic Filipino sour soup that gives a fresh twist to the traditional sinigang by using salmon belly or head as the main protein. At many carinderias, it’s served piping hot as an ulam, with lots of gulay like kangkong, labanos, and sitaw, all swimming in the tangy broth made from sampalok (tamarind). Instead of heavier cuts of pork or beef, the salmon brings a lighter, almost buttery taste, and you get the same familiar comforting kick of asim that makes sinigang such a staple. Some households use salmon head for extra flavor, while others prefer salmon belly for its softness and rich oil content. With only around 80 kcal per 100g, Sinigang na Salmon is a reasonable choice if you want a meal that feels filling but isn’t mabigat. Salmon’s protein content (8g per 100g) and healthy fat make it satisfying, but take care with the rice portion if you’re watching your intake. Optional add-ons like patis or chili can adjust the flavor, while extra salmon belly makes it richer. If you order outside, consider sharing one serving with extra vegetables for a lighter option—this keeps things balanced, especially if you end up having it for merienda after a heavy lunch.
How to Make Sinigang na Salmon (Traditional & Healthy Version)
Sinigang na Salmon is a beloved Filipino dish known for its comforting blend of tangy and savory flavors. Originating from the Philippines, sinigang is a sour soup typically made with various proteins and an assortment of fresh vegetables. In this version, salmon is the star, providing a heart-healthy twist on the classic. The natural richness of salmon balances perfectly with the sour notes from tamarind, creating a light yet satisfying meal that's both nourishing and deeply rooted in Filipino culinary tradition. Enjoyed by families across the Philippines, Sinigang na Salmon is the perfect example of how Filipino cuisine prioritizes both taste and nutrition. The soup's signature sourness comes from tamarind (sampaloc), which not only adds flavor but also aids in digestion. The medley of vegetables like kangkong (water spinach), radish, and tomatoes further enhances its nutritional value. This dish is a staple during rainy days, offering warmth and comfort, but it’s equally popular year-round due to its fresh, invigorating taste. Sinigang na Salmon is a great choice for those seeking a healthy, high-protein, and low-fat meal. It's simple to prepare, easy to customize for various dietary needs, and guaranteed to impress anyone looking to explore authentic Filipino flavors.
Ingredients(for 1 large bowl (about 2 cups))
- 300 grams Salmon fillet (cut into serving pieces)
- 1 packet Tamarind soup base (sinigang mix or fresh tamarind (sampaloc))
- 4 cups Water
- 2 medium Tomatoes (quartered)
- 1 medium Onion (sliced)
- 1 bunch Kangkong (water spinach) (roughly chopped)
- 1 small Radish (labanos) (peeled and sliced)
- 1 small Eggplant (sliced)
- 6 pieces Okra (trimmed)
- 1 piece Green chili (siling haba) (optional, for mild heat) - optional
- 1 tablespoon Fish sauce (patis) (to taste)
- to taste Salt and pepper
Instructions
- 1
In a large pot, bring 4 cups of water to a boil. Add sliced onions and tomatoes. Simmer for 5 minutes until vegetables are soft.
5 minutes
Simmering the onions and tomatoes first releases their flavors into the broth.
- 2
Add the radish, eggplant, and okra to the pot. Continue to simmer until the vegetables begin to soften, about 5 minutes.
5 minutes
Cut vegetables into uniform sizes for even cooking.
- 3
Stir in the tamarind soup base or fresh sampaloc juice. Return to a gentle boil.
2 minutes
Adjust the amount of sinigang mix based on your preferred sourness.
- 4
Carefully add the salmon pieces. Lower the heat and simmer until the fish is just cooked through, about 5-7 minutes.
7 minutes
Do not overcook the salmon to keep it moist and tender.
Why This Dish is Healthy
This dish is a healthy choice due to its lean protein content and abundance of fiber-rich vegetables, promoting satiety and muscle repair. The use of salmon boosts the intake of omega-3s, which support heart health. Sinigang is naturally low in calories and free from heavy oils or processed ingredients, making it ideal for those watching their weight or managing chronic health conditions.
Sinigang na Salmon is packed with high-quality protein and heart-healthy omega-3 fatty acids from salmon. The combination of fresh vegetables like kangkong, radish, and eggplant provides essential vitamins (A, C, K) and minerals such as potassium and magnesium. Tamarind is a good source of antioxidants and aids in digestion. This soup is low in saturated fat, gluten-free, and can be tailored to suit various dietary needs.
Pro Tips
- 💡Tip 1: Use fresh salmon belly for a richer broth.
- 💡Tip 2: Add the fish only when the vegetables are nearly cooked to prevent it from falling apart.
- 💡Tip 3: Adjust the sourness gradually—taste as you add tamarind to avoid overpowering the soup.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat over low heat to avoid overcooking the salmon and vegetables.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 4.0 g |
| Total Fat | 3.0 g |
| Fiber | 1.0 g |
Cultural Notes
Sinigang na Salmon is a rainy-day comfort dish, seen in home kitchens and turo-turo stalls. Its tangy soup is loved for its appetite-boosting asim.
