Sinigang na Salmon (Salmon Head in Sour Tamarind Soup)

Sinigang na Salmon is a classic Filipino sour soup highlighting salmon head simmered in a tamarind-flavored broth enriched with aromatic onion, ginger, and tomatoes. The recipe calls for a range of vegetables including thinly sliced white radish, yardlong beans, eggplant, okra, and green chili peppers, which contribute a variety of textures and flavors to the dish. The soup is cooked by first softening the aromatics and radish, then adding the salmon head carefully to keep the pieces intact, followed by the remaining vegetables and tamarind mix for sourness. Water spinach (kangkong) is stirred in at the end to preserve its bright green color and tender crunch. This soup balances sour, savory, and fresh flavors and is traditionally served alongside steamed rice to complement its tangy broth and rich fish.

The mild fish flavor from the salmon head infuses the broth, providing a depth that accompanies the crisp vegetables. Cooking is done at a simmer to gently cook all ingredients evenly without breaking the fish apart. The inclusion of the tamarind soup mix gives the broth its characteristic sour note, a cornerstone of Sinigang. The fresh green chili peppers add a subtle heat that can be adjusted to taste.

Serve this soup hot with white rice to allow diners to enjoy the interplay between the sour broth and tender fish meat. The combination works well for light lunch or dinner meals when a comforting, warming soup is desired.