Sinigang na Salmon Calories and a Classic Filipino Recipe

Sinigang na salmon is a Filipino sour soup made with salmon, vegetables, and a tangy tamarind broth, usually served hot with rice. This practical version uses sinigang mix for reliable sourness, while fresh tomato and green vegetables keep the broth bright; calorie estimates are included so you can adjust portions with useful context.

Ingredients

1½ lb (680 g) salmon fillets, skin on or off, cut into 4 portions
8 cups (1.9 L) water
1 medium yellow onion, about 6 oz (170 g), peeled and cut into wedges
2 medium tomatoes, about 10 oz (280 g), cut into wedges
1 packet (about 1 oz/28 g) tamarind sinigang soup mix, or use the packet amount specified to make 8 cups (1.9 L) broth
1½ tablespoons (22 ml) fish sauce, plus more to taste
1 medium daikon radish, about 8 oz (225 g), peeled and sliced into ¼-inch (6 mm) rounds
8 oz (225 g) long green beans, trimmed and cut into 2-inch (5 cm) pieces
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) chunks
2 cups (60 g) fresh baby spinach, or 4 cups (120 g) water spinach, roughly chopped
1 green finger chili, whole or slit lengthwise, optional
¼ teaspoon (1 g) ground black pepper
4 cups (about 740 g) cooked rice, for serving

Instructions

Prepare the vegetables and cut the salmon into four similarly sized portions. Keep the fish chilled while you start the broth. Check the package directions for the sinigang mix; brands vary in saltiness and concentration, so begin with the amount intended for 8 cups of broth if available.
Pour the water into a large pot and add the onion and tomatoes. Bring to a boil over medium-high heat, then lower the heat and simmer for 8 minutes, until the tomatoes soften and begin to release their juices.
Stir in the sinigang mix and fish sauce. Add the daikon and simmer for 5 minutes. Taste the broth before adding more seasoning: if it is too mild, add a little more mix; if it tastes overly sharp or salty, add water a few tablespoons at a time.
Add the green beans, eggplant, and optional chili. Simmer gently for 4 minutes, just until the vegetables begin to turn tender. Avoid a hard boil, which can break up the vegetables and make the broth cloudy.
Lower the salmon portions carefully into the broth. Keep the soup at a gentle simmer for about 5–8 minutes, depending on thickness; avoid stirring vigorously. Check the thickest part of a piece with a food thermometer. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Remove the pot from the heat once the salmon reaches that temperature; it should look opaque and separate easily into flakes.
Stir in the spinach and black pepper. Let the greens wilt in the hot broth for 1–2 minutes, then taste and adjust the fish sauce or sourness if needed. Serve promptly with cooked rice.

Tips

Control the sourness: Sinigang mix varies considerably by brand. Add it gradually, taste, and adjust; the broth should be distinctly tart but not so sour that it hides the salmon.
Choose a good substitute: If you cannot find sinigang mix, use tamarind concentrate or prepared tamarind paste diluted into the broth, adding it a little at a time. Concentrates differ in strength and may lack the seasoning in a packet, so balance with fish sauce and salt. Lime juice gives a sharper, less rounded flavor and is best added sparingly at the end.
Keep the fish intact: Use a wide pot and lower the salmon in gently. Do not stir after adding it; ladle broth over the top if needed for even cooking.
Mind the sodium: Soup packets and fish sauce are both salty. Start with less fish sauce, then season the finished broth to taste rather than adding extra salt early.

Serving Suggestions

Serve each portion of salmon in a bowl with plenty of hot sour broth and vegetables, alongside steamed white rice. Rice is commonly served separately so diners can spoon the broth over it as they eat. A small dish of fish sauce with sliced chili can be offered at the table for anyone who wants extra salty heat; keep it optional because the soup is already seasoned.

Variations

For a more traditional tamarind-forward broth, replace the packet with about 3 tablespoons (45 g) tamarind concentrate, adjusting to taste; the result may be less salty and less uniformly seasoned. Water spinach, also called kangkong, is a classic leafy addition, while spinach is a practical substitute with a softer texture. You can also replace the daikon with about 8 oz (225 g) taro or omit the eggplant and add another handful of green beans. Salmon belly or steaks work too, but pieces with different thicknesses may need different cooking times; check each thick piece for 145°F (63°C).

For a lighter bowl, serve less rice or add more vegetables, but note that this changes the calories per serving. For a milder soup, omit the chili and use less sinigang mix. Regional and household versions vary in their souring ingredients and vegetables, so adjust the pot to what is available without expecting every version to taste exactly the same.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. For best texture, store the salmon and broth together only if convenient; the fish may become softer as it sits. Freeze portions for up to 2–3 months for quality, though vegetables such as eggplant can soften after thawing. Thaw in the refrigerator.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently, until it reaches 165°F (74°C). Avoid prolonged boiling, which can dry out the salmon. Discard soup left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

How many calories are in sinigang na salmon?
For this recipe, a serving of soup with one-quarter of the salmon and vegetables is approximately 350–430 calories, before rice. A cup of cooked white rice adds about 200 calories, bringing a bowl with rice to roughly 550–630 calories. These are estimates: salmon fat content, the exact amount of soup mix, and serving sizes all affect the total.

Are the calories different with salmon belly?
They can be. Salmon belly is generally fattier than many center-cut fillets, so a portion of the same weight may contain more calories. The soup mix and vegetables contribute less than the fish and rice in most servings, but brands and portions still matter.

Can I use frozen salmon?
Yes. Thaw it safely in the refrigerator before cooking, then pat it dry and cut it into portions. You can cook salmon from frozen, but it will need longer and is harder to cook evenly in soup; check the thickest part with a food thermometer and do not rely on the recipe’s timing alone.

Can I make the soup less sour?
Use a smaller amount of sinigang mix at first and add more only after tasting. If the broth is already too sour, dilute it with hot water and adjust the fish sauce carefully. Adding extra water may also reduce saltiness, so taste again before serving.

Can I prepare sinigang na salmon ahead?
You can prepare and refrigerate the vegetables and measure the broth ingredients in advance, but cook the salmon close to serving time for the best texture. If the complete soup is made ahead, cool and refrigerate it promptly, then reheat leftovers to 165°F (74°C).

What can I use instead of sinigang mix?
Tamarind paste or concentrate is the closest convenient substitute, but its sourness varies and it may not contain salt or other seasoning. Add it gradually, then season the broth with fish sauce. Lime or calamansi can provide acidity, but the flavor will be brighter and less like tamarind-based sinigang.

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

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