Craving a comforting yet vibrant meal that's both healthy and quick to make? Look no further than this Salmon Sinigang Soup recipe! This Filipino classic gets a delightful twist with the addition of flaky salmon, creating a harmonious blend of savory broth, tangy sourness, and delicate fish. Perfect for a quick weeknight dinner or a special occasion, this recipe is a guaranteed crowd-pleaser, showcasing the best of homemade cooking. It's one of those delicious dishes you'll want to make again and again.
Ingredients:
- 1 lb salmon fillet, skin on or off, cut into 2-inch pieces
- 6 cups water
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, thinly sliced or grated
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup kangkong (water spinach), roughly chopped (or substitute with spinach or bok choy)
- 1 cup long green beans, trimmed and cut into 1-inch pieces
- 1 cup string beans, trimmed and cut into 1-inch pieces (optional)
- 1/2 cup chopped green bell pepper (optional)
- 4-6 tamarind balls (or 2 tbsp tamarind paste), soaked in 1/2 cup warm water
- 2 tbsp fish sauce (patis)
- 1 tbsp shrimp paste (bagoong alamang, optional) – adds depth of flavor.
- Salt and freshly ground black pepper to taste
- 1-2 Thai chilies, thinly sliced (adjust to taste)
- 1/4 cup chopped cilantro, for garnish
- Calamansi wedges, for serving
Instructions:
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Prepare the Tamarind Broth: Soak the tamarind balls in warm water for about 10-15 minutes. Squeeze out the pulp and strain the liquid through a fine-mesh sieve to remove any seeds or fibers. Discard the solids and set the tamarind liquid aside. If using tamarind paste, simply whisk it into the water directly.
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Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 3-5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
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Simmer the Soup: Pour in the water and bring to a boil. Add the diced tomatoes (with their juice) and the strained tamarind liquid. Reduce the heat to low, cover, and simmer for about 10 minutes.
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Add Vegetables and Seasoning: Add the long green beans, string beans (if using), and bell pepper (if using) to the pot. Season with fish sauce, shrimp paste (if using), salt, and pepper. Continue to simmer for 5-7 minutes, or until the vegetables are tender-crisp.
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Cook the Salmon: Gently add the salmon pieces to the soup. Simmer for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, or it will become dry.
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Add Kangkong and Chilies: Stir in the kangkong and Thai chilies during the last 2 minutes of cooking. The kangkong cooks very quickly, so don’t overcook it.
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Serve: Ladle the hot soup into bowls and garnish with fresh cilantro and a calamansi wedge. Serve immediately with steamed rice.
Cooking Tips for the Best Salmon Sinigang:
- Don’t overcook the salmon: Overcooked salmon becomes dry and loses its delicate flavor. Cook it just until it’s opaque and flakes easily.
- Adjust the sourness: The amount of tamarind you use will determine the sourness of the soup. Start with less and add more to taste.
- Add other vegetables: Feel free to experiment with other vegetables like eggplant, mushrooms, or okra.
- Spice it up: If you like it spicier, add more chilies or a dash of chili garlic sauce.
Variations:
- Pork Sinigang: Replace the salmon with pork belly or ribs for a richer, more traditional version.
- Chicken Sinigang: Use boneless, skinless chicken thighs for a lighter option.
- Vegetable Sinigang: Omit the meat and add more vegetables for a vegetarian version.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 15-20g
This Salmon Sinigang is a fantastic example of healthy meals made easy. It's a quick dinner idea that's both delicious and satisfying, perfect for busy weeknights. Enjoy!