Fish Sinigang Recipe for Salmon with Vegetables

Salmon sinigang is a Filipino sour soup made with tender fish, vegetables, and a bright tamarind broth, served hot with rice. This version uses salmon steaks or skin-on fillets and a packaged sinigang mix for dependable tartness; tamarind and vegetable choices vary among households and regions.

Ingredients

1½ lb (680 g) salmon steaks or skin-on fillets, cut into 4 portions
8 cups (1.9 L) water, divided
1 medium yellow onion (about 5 oz / 140 g), peeled and cut into wedges
2 medium tomatoes (about 10 oz / 280 g), cut into wedges
1 packet sinigang sa sampalok mix, about 1.4 oz (40 g), or to taste
1 small daikon radish (about 8 oz / 225 g), peeled and cut into ½-inch (1.3 cm) half-moons
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 ½-inch (1.3 cm) rounds or half-moons
2 cups (60 g) loosely packed fresh spinach or water spinach, tough stems removed
1 tablespoon (15 ml) fish sauce, plus more to taste
1 teaspoon (5 g) fine salt, plus more to taste
¼ teaspoon ground black pepper
2 green onions (about 1 oz / 30 g), thinly sliced, for serving (optional)

Instructions

Prepare the ingredients. Cut the salmon into four portions and check for pin bones, removing any with clean tweezers. Cut the vegetables as directed. Keep the spinach separate because it needs only a brief time in the hot broth.
Start the broth. Put 7 cups (1.65 L) of the water, onion, and tomatoes in a large pot. Bring to a boil over medium-high heat, then lower the heat and simmer uncovered for 8 minutes, until the tomatoes soften and begin to break down.
Season and cook the firm vegetables. Stir in the sinigang mix, daikon, fish sauce, salt, and pepper. Simmer for 6 minutes. Taste the broth and adjust its sourness with a little more mix or water; packets differ in strength, so add extra gradually. Add the green beans and eggplant, then simmer for 4 minutes, just until beginning to soften.
Poach the salmon gently. Add the remaining 1 cup (240 ml) water if you want a milder broth, and bring the soup back to a gentle simmer—not a vigorous boil. Lower in the salmon portions and simmer gently for about 5–8 minutes, depending on thickness, until opaque and easily flaked. Check the thickest part with a food thermometer: USDA FSIS recommends a safe minimum internal temperature of 145°F (63°C) for fish. Avoid stirring hard, which can break the salmon apart.
Finish and serve. Stir in the spinach and cook for 30–60 seconds, just until wilted. Taste the broth and add fish sauce, salt, or a little water as needed. Ladle the soup and vegetables into bowls, keeping the salmon pieces intact, and top with green onion if desired.

Tips

Control the sourness: Sinigang mix varies by brand and packet size. Start with the listed amount, taste before adding the fish, and adjust in small increments. If it becomes too tart, dilute with water or add a little more broth; extra sugar is not necessary.
Use fresh tamarind if preferred: Replace the packet with about ½ cup (120 ml) strained tamarind pulp or concentrate, then add it gradually to taste. Fresh or prepared tamarind can be less consistent, so the final broth may need more salt. Lemon or lime juice can add acidity but tastes sharper and less rounded than tamarind.
Choose salmon that holds together: Steaks and thicker, skin-on fillets are easiest to handle. Keep the soup at a gentle simmer and lift portions with a wide spatula; boiling or frequent stirring can make the fish fall apart.
Time the vegetables: Daikon needs a little longer than spinach. Cut pieces evenly, and add delicate greens at the end so they wilt without turning dull and overly soft.

Serving Suggestions

Serve salmon sinigang hot in deep bowls, with steamed white rice on the side to soak up the sour broth. Diners can spoon rice into the soup or eat it separately. Offer extra fish sauce or sliced fresh chili at the table for people who want a saltier or spicier bowl. The soup is substantial enough to serve as a main course; keep any side dishes simple so the tamarind broth remains the focus.

Variations

Swap the daikon for taro, green papaya, or another firm soup vegetable, adding ingredients that take longer to soften first. Water spinach (kangkong) is a familiar leafy addition; ordinary spinach is a convenient substitute, though it wilts more quickly and has a more delicate texture. Use bok choy or mustard greens if that is what you have, adding them near the end.

For a more pronounced fresh-tamarind flavor, use strained tamarind pulp instead of the packet and season the broth with salt and fish sauce. You can also use salmon collars or bone-in steaks, but check carefully for bones when serving. For another fish, choose firm pieces such as cod or snapper and cook them to the same safe temperature; thinner pieces may finish sooner, so use a thermometer rather than relying only on the clock.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. Keep the salmon and broth together or store them separately if you want to reduce further softening of the fish. Refrigerated cooked fish soup keeps for 3–4 days. For longer storage, freeze in airtight containers for up to 2–3 months; vegetables may become softer after thawing.

Reheat only the portion you plan to eat on the stovetop over medium-low heat, stirring the broth gently, until it reaches 165°F (74°C). Avoid letting it boil hard, which can break the salmon apart. Reheat leftovers only once where practical, and discard soup left at room temperature for more than 2 hours (or 1 hour above 90°F / 32°C).

Frequently Asked Questions

Can I use frozen salmon?
Yes. Thaw it safely in the refrigerator before cooking, then pat it dry and check for pin bones. You can cook salmon from frozen only if it fits comfortably in the pot and reaches 145°F (63°C) throughout, but thawed portions are easier to cook evenly in this soup.

Can I make the broth ahead?
Yes. Cook the broth and firm vegetables without the salmon or spinach, cool it promptly, and refrigerate within 2 hours for up to 3–4 days. Reheat the broth to a simmer, add the salmon and cook it to 145°F (63°C), then wilt in the spinach just before serving.

Why is my salmon falling apart?
It may have simmered too vigorously, cooked too long, or been stirred frequently. Keep the liquid at a gentle simmer, add the fish after the vegetables are nearly tender, and lift portions carefully. A little flaking is normal and does not affect the soup.

Can I make sinigang without a seasoning packet?
Yes. Use strained tamarind pulp or concentrate and season with fish sauce and salt, tasting as you go. A packet is a convenient shortcut, while fresh tamarind gives a less standardized flavor; citrus juice is an option in a pinch but makes a sharper-tasting broth.

How do I know when the vegetables are done?
The daikon should be tender when pierced but still hold its shape; the beans and eggplant should be tender without collapsing. Cut vegetables to even sizes and check them as they simmer, since their cooking time varies with thickness and freshness.

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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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