Sinigang Recipe with Salmon: Tangy Filipino Soup

Salmon sinigang is a Filipino sour soup with tender fish, vegetables, and a bright tamarind broth, usually served hot with rice. This version builds a flavorful base with tomato, onion, and fish sauce, then adds the salmon near the end so it stays moist; sinigang varies by household and region, and the sourness is easy to adjust.

Ingredients

1½ lb (680 g) salmon fillet, skin removed if preferred and cut into 4 portions
8 cups (1.9 L) water
1 medium yellow onion, about 1 cup (150 g) sliced
2 medium ripe tomatoes, about 10 oz (300 g), cut into wedges
1 daikon radish, about 8 oz (225 g), peeled and cut into ½-inch (1.3 cm) half-moons
6 oz (170 g) green beans, ends trimmed and cut into 2-inch (5 cm) lengths
1 small Asian eggplant, about 7 oz (200 g), cut into 1-inch (2.5 cm) pieces
4 oz (115 g) fresh kangkong (water spinach), trimmed and cut into 3-inch (7.5 cm) lengths; or use 3 cups (90 g) baby spinach
3 tbsp (45 ml) unsweetened tamarind concentrate, plus more to taste; if using a very thick concentrate, start with 2 tbsp (30 ml)
1 tbsp (15 ml) neutral cooking oil
1 tbsp (15 ml) fish sauce, plus more to taste
1 tsp (5 g) fine salt, plus more to taste
¼ tsp ground black pepper (about 0.5 g)
1–2 long green chilies, such as finger chilies, left whole or slit once (optional)

Instructions

Prepare the ingredients. Slice the onion, cut the tomatoes and vegetables, and portion the salmon. If the fish has skin, remove it if you prefer, but the skin can also be left on to help the portions hold together. Pat the salmon dry and keep it refrigerated while you start the soup. Set out the tamarind concentrate and seasonings so you can adjust the broth before adding the fish.
Start the aromatic base. Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until it begins to soften. Add the tomato wedges and cook for 3 minutes, pressing a few gently with the spoon so they release some juice. Stir in the fish sauce and black pepper. The tomatoes do not need to disappear; pieces give the broth body and a fresh, savory flavor.
Simmer the broth and radish. Pour in the water and add the salt and whole chilies, if using. Bring the pot to a boil, then lower the heat and simmer for 8 minutes. Add the daikon and simmer for another 8 minutes, or until a knife goes through a piece with slight resistance. If the radish pieces are particularly thick, give them a couple more minutes before adding the quicker-cooking vegetables.
Add the remaining firm vegetables and souring agent. Stir in the tamarind concentrate, green beans, and eggplant. Simmer gently for 4 minutes. Taste the broth now: it should be clearly sour and savory, but not harsh. Add another teaspoon or two of tamarind if you want a sharper soup, or a splash of water if the flavor is too concentrated. Add a little more fish sauce or salt only after tasting, since brands and concentrates vary in saltiness.
Poach the salmon gently. Lower the heat so the broth is at a quiet simmer, not a rolling boil. Slide in the salmon portions and cook for about 6–8 minutes, depending on their thickness, spooning broth over the tops once or twice. Check the thickest part of a portion with a food thermometer; the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). The fish should be opaque and separate into moist flakes. Avoid prolonged boiling, which can break the portions apart and make them dry.
Finish with the greens and serve. Add the kangkong and cook for about 1 minute, just until wilted; baby spinach may need only 30–45 seconds. Turn off the heat and taste the broth once more, adjusting with tamarind, fish sauce, or salt as needed. Ladle the soup carefully so each serving gets salmon, vegetables, and plenty of broth. Serve immediately with rice.

Tips

Adjust tamarind gradually. Tamarind concentrates differ in strength and salt or sweetness. Start with the listed amount, simmer it briefly, then add more a teaspoon at a time. The broth should taste pleasantly tart alongside the salmon, not simply sour. If you cannot find unsweetened tamarind concentrate, a Filipino sinigang soup-base packet is a convenient substitute; follow its package amount for roughly 8 cups of liquid and taste before adding salt, since many mixes are already seasoned.
Use a gentle simmer for fish. A vigorous boil can break up salmon and make it harder to check portions evenly. Lower the heat before adding the fish, keep the pieces in a single layer if possible, and use a thermometer in the thickest portion. If your salmon pieces differ in thickness, remove each one as soon as it reaches 145°F (63°C) and keep it warm while the thicker pieces finish.
Keep vegetable pieces similar in size. Daikon takes longer than greens, while eggplant and beans cook fairly quickly. Cut the radish into even pieces and add vegetables in the order listed. If you substitute a very tender vegetable, such as bok choy leaves, add it at the end with the kangkong rather than giving it the full simmer.
Choose a pot with room. A 5- to 6-quart (4.7- to 5.7 L) pot gives the broth space to simmer and makes it easier to lower in the salmon without crowding. If using a smaller pot, divide the fish into smaller pieces or cook the portions in batches; crowded fish is more likely to break when served.

Serving Suggestions

Serve salmon sinigang in deep bowls with steamed white rice on the side. Diners can spoon some rice into the broth or take bites of rice between spoonfuls of the sour soup. Offer extra fish sauce and sliced chilies at the table for anyone who wants a saltier or spicier bowl, but keep the main pot balanced and mild enough for everyone. A small dish of calamansi or lime wedges can be set out for those who want extra citrus, though the tamarind should remain the soup’s main souring flavor.

This is a complete meal with fish and vegetables, but it also works as a shared soup course alongside grilled or fried fish, simple sautéed greens, or another vegetable dish. Serve the salmon portions gently with a wide spoon or spatula, since flaky fish can split when lifted with tongs. If serving rice to a group, keep it separate until the bowls are assembled so the grains do not absorb all the broth in the pot.

Variations

Use fresh tamarind pulp. For a more traditional souring ingredient, simmer about 8 oz (225 g) seedless tamarind pulp in 2 cups (475 ml) of the recipe’s water for 10–12 minutes, mash it, and strain the liquid into the pot. This adds a fresh, rounded tartness, but requires extra preparation and the final strength can vary with the fruit. Since that extra simmering adds time, do it while preparing the vegetables; add the strained liquid in place of the concentrate and adjust to taste.

Swap the vegetables. Kangkong is common in sinigang, but it can be difficult to find. Spinach is the quickest substitute and wilts faster; bok choy leaves or mustard greens also work, with mustard greens bringing a more peppery edge. Taro, okra, or another kind of radish can replace some of the listed vegetables. Add firm, slow-cooking pieces early and tender greens at the end so the vegetables finish at the right texture.

Change the fish or heat level. Firm white fish such as cod or halibut can replace salmon, though thinner fillets may cook faster and need careful checking. Salmon collars or steaks can be used if they fit comfortably in the pot; bones add flavor but require care while eating. For more heat, slit the optional chilies or serve sliced chilies on the side. A packet of sinigang mix can replace the tamarind concentrate, but it changes the seasoning and may contain salt, so add salt only after tasting.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, dividing it into shallow containers so it cools promptly. Store it covered in the refrigerator for 3–4 days. The salmon and vegetables will continue to soften as they sit in the broth, so the texture is best on the first day. If you know you will have leftovers, you can cook only the portions of salmon you plan to serve and refrigerate the remaining broth and vegetables separately from uncooked fish; cook the fish fresh when serving the rest.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring carefully and bringing the soup to a gentle simmer. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated heating and cooling of the whole pot, which can further break down the fish and vegetables. A microwave also works: cover a microwave-safe bowl loosely, heat in short intervals, and stir the broth carefully between intervals so it heats evenly. Freeze soup in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). The fish may become softer after freezing.

Frequently Asked Questions

What does sinigang taste like?

Sinigang is known for a distinctly sour, savory broth, traditionally soured with ingredients such as tamarind. In this version, tomato and fish sauce round out the tartness, while the vegetables contribute sweetness and texture. The exact balance varies by cook, so taste and adjust the tamarind and seasoning before adding the salmon.

Can I use frozen salmon?

Yes. Thaw it safely in the refrigerator before cooking, then pat it dry and cut it into portions. If you need to cook it from frozen, the timing will be less predictable and the broth may cool down more; use a thermometer to confirm that the thickest part reaches 145°F (63°C). For even cooking and easier portioning, thawing first is preferable.

Can I make sinigang without tamarind?

You can use a sinigang soup-base mix, which is commonly available in Filipino and international grocery stores. Follow the package guidance for the amount of broth you are making, then taste before adding salt or fish sauce. The mix is convenient and consistent, but its flavor and seasoning may differ from fresh tamarind or unsweetened concentrate. Lemon or lime juice can make a soup tart in a pinch, but it gives a more citrus-forward flavor and is not a close match for tamarind.

How do I keep salmon from falling apart in the soup?

Cut the fillet into large portions, keep the broth at a gentle simmer, and avoid stirring once the fish is in the pot. Slide a wide spatula underneath each portion when serving. If you prefer smaller pieces, add them just before the greens and check them early; thin pieces cook quickly and are easier to overcook.

Can I prepare the soup ahead of time?

Yes. Make the broth and cook the vegetables ahead, then cool and refrigerate them promptly. When ready to eat, bring the broth to a simmer, add the salmon, and cook it to 145°F (63°C); finish with the greens. Cooking the fish just before serving gives it a firmer texture than reheating it after it has already been cooked.

Is this recipe very spicy?

No, not as written. The long green chilies are optional and can be left whole for mild flavor or slit to release more heat. For a group with different preferences, leave chilies out of the pot and serve sliced fresh chilies separately. That way, the sour broth stays balanced and each person can season their own bowl.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).