Salmon Belly Sinigang: A Bright, Tangy Filipino Soup

Salmon belly sinigang is a Filipino sour soup made with rich, tender salmon belly, vegetables, and a tamarind-soured broth. Its fatty fish balances the broth’s sharp, savory tang, while adding the salmon near the end keeps it from overcooking; versions vary by household and by the souring ingredients available.

Ingredients

1½ lb (680 g) salmon belly, cut into 2-inch (5 cm) pieces, pin bones removed
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 small daikon radish, about 8 oz (225 g), peeled and sliced into ½-inch (1.25 cm) rounds
1 packet (about 1.4 oz/40 g) sinigang sa sampalok (tamarind soup-base) mix
1½ tbsp (22 ml) fish sauce, plus more to taste
1 small green chile, such as a finger chile or serrano, left whole (optional)
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
4 oz (115 g) water spinach (kangkong), cut into 3-inch (7.5 cm) lengths, or baby spinach
½ tsp (2.5 g) fine salt, only if needed after tasting

Instructions

Prepare the fish and vegetables. Pat the salmon belly dry and check for pin bones by running your fingertips over the flesh. Cut the onion and tomatoes into wedges, slice the daikon, and prepare the beans, eggplant, and greens. Keep the fish refrigerated until it is time to cook it.
Start the broth. Pour the water into a large pot and add the onion, tomatoes, and daikon. Bring to a boil over high heat, then lower the heat to maintain a steady simmer. Cook uncovered for 12 minutes, until the daikon is beginning to turn tender but still holds its shape.
Sour and season. Stir in the tamarind soup-base mix and fish sauce until the mix dissolves. Add the whole chile if using. Simmer for 3 minutes, then taste the broth. Add fish sauce for savory depth or a little more tamarind mix for extra sourness, following the packet’s saltiness in small increments. Soup-base mixes vary, so do not add salt until the vegetables and fish are cooked and you have tasted the finished broth.
Cook the firm vegetables. Add the green beans and eggplant. Simmer gently for 5–7 minutes, until the eggplant is tender and the beans are cooked but not limp. Keep the broth at a simmer rather than a hard boil.
Add the salmon. Slide the salmon belly pieces into the broth in a single layer, turning the heat down if needed to keep the soup gently simmering. Cook for about 5–7 minutes, depending on thickness, until the fish is opaque and flakes easily. Check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Avoid stirring vigorously, which can break the tender belly into pieces.
Finish with greens and serve. Add the water spinach and gently press it into the hot broth. Cook for 1–2 minutes, just until wilted. Taste again and add salt or fish sauce only if needed. Remove the chile if you want to keep the soup mild, then ladle into bowls while hot.

Tips

Adjust sourness gradually. Tamarind mixes differ in strength and saltiness. Start with the listed amount, taste, and add more by the teaspoon if you want a sharper broth. If you cannot find the mix, use about ⅓ cup (80 ml) unsweetened tamarind concentrate, then season carefully with fish sauce; the flavor may be less standardized, so adjust to taste.
Use another souring option if needed. Fresh tamarind pulp can be simmered in water and strained for a less convenient but more whole-ingredient version. Lemon or lime juice can provide acidity in a pinch, but gives the soup a citrus character rather than tamarind’s rounded sourness; stir it in near the end and taste as you go.
Keep the fish pieces intact. Choose belly pieces of similar thickness and avoid boiling the soup once the salmon is in the pot. If your pieces are thin, check them early; extra cooking quickly makes salmon dry and causes it to flake apart.
Choose greens by availability. Kangkong is traditional in many versions, but baby spinach is easy to find. Spinach wilts faster, so add it at the very end and turn off the heat as soon as it has softened.

Serving Suggestions

Serve sinigang hot in deep bowls, making sure each portion gets broth, vegetables, and a few pieces of salmon belly. Steamed white rice is the classic accompaniment: eat the soup and fish alongside the rice, or spoon a little broth over it. Put extra fish sauce and sliced fresh chile on the table for diners who want a saltier or hotter bowl. Since the soup is rich from the salmon belly and distinctly sour, plain rice and simple sides work better than heavily seasoned accompaniments.

Variations

Use salmon steaks or boneless salmon fillet instead of belly if you prefer a leaner bowl; cut into large chunks and add them near the end, checking the thickest piece for doneness. Belly can be especially rich, so skim excess surface oil from the broth before serving if desired. For a more vegetable-forward pot, add sliced okra with the beans or a few taro pieces with the daikon; taro takes longer to soften, so simmer it with the daikon and check that it is tender before adding the fish. You can omit the chile for a mild soup or slice it for more heat. Different Filipino households use different vegetables and souring agents, so keep the broth’s balance to your taste rather than treating one combination as definitive.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. Store for 3–4 days in the refrigerator. For the best texture, keep the salmon and broth together but avoid repeated reheating; the fish will become firmer with each cycle. Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently, until it reaches 165°F (74°C) throughout. Check the broth and fish with a food thermometer, and do not leave reheated soup at room temperature for more than 2 hours. You can freeze the soup for up to 2–3 months for quality, though the vegetables and fish may soften after thawing; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use frozen salmon belly?
Yes. Thaw it in the refrigerator overnight, then pat it dry and remove any pin bones before cooking. Avoid thawing fish on the counter. If cooking from frozen, thawing first gives more even results and makes it easier to check doneness.

Can I make sinigang without a seasoning packet?
Yes. Use tamarind pulp or unsweetened concentrate as the souring base, then adjust the broth with fish sauce and salt. The amount of usable sourness varies by product and pulp, so add it gradually and taste before adding more.

Why did my salmon fall apart?
It was likely stirred too much, simmered too vigorously, or cooked longer than necessary. Add the fish after the vegetables are nearly done, keep the broth at a gentle simmer, and lift it carefully with a ladle when serving.

Can I prepare the soup ahead?
You can cook the broth and firm vegetables ahead, cool and refrigerate them promptly, and cook the salmon and greens when you reheat the soup. For food safety, refrigerate within 2 hours, use the prepared broth within 3–4 days, and bring the finished reheated soup to 165°F (74°C).

What can I use instead of water spinach?
Baby spinach is the easiest substitute and wilts quickly. Mustard greens also work, though they have a more pronounced peppery flavor and may need an extra minute or two to soften.

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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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