5 from 6 votes
Sinigang na Salmon Belly
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!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
865 kcal
Course:
Main Course
Cuisine:
Asian, Filipino
Ingredients
- ½ onion medium, diced
- 2 tomato diced
- 1 cup taro cut into 2-inch pieces
- ¾ cup string beans cut into 2-inch pieces
- 4 cups chicken broth or water
- 1 pound salmon belly pat dry
- 1 sinigang seasoning packet
- 1 ½ tablespoon fish sauce or to taste
- 4 bok choy leaves separated, large bundles
Instructions
- 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!
Cup of Yum
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!
Nutrition Information
Serving
1serving
Calories
865kcal
(43%)
Carbohydrates
58g
(19%)
Protein
65g
(130%)
Fat
40g
(62%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
15g
(75%)
Cholesterol
93mg
(31%)
Sodium
57147mg
(2381%)
Potassium
1682mg
(36%)
Fiber
4g
(16%)
Sugar
46g
(92%)
Vitamin A
5754IU
(115%)
Vitamin C
67mg
(74%)
Calcium
612mg
(61%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 865
% Daily Value*
| Serving | 1serving | |
| Calories | 865kcal | 43% |
| Carbohydrates | 58g | 19% |
| Protein | 65g | 130% |
| Fat | 40g | 62% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 93mg | 31% |
| Sodium | 57147mg | 2381% |
| Potassium | 1682mg | 36% |
| Fiber | 4g | 16% |
| Sugar | 46g | 92% |
| Vitamin A | 5754IU | 115% |
| Vitamin C | 67mg | 74% |
| Calcium | 612mg | 61% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.