Salmon Belly in Tamarind

The salmon belly and its carcass are underrated parts of the salmon that are usually discarded after the fillet is harvested. But they are also one of the best parts of the fish that’s packed with flavor and good fats. So they should be put to good use in stews and soups where they can release the most flavor.

Although salmon is not used regularly in Filipino cooking, there’s one dish where the belly complements all the classic Filipino flavors very well—Sinigang.

Sinigang is basically a sour soup that’s typically made with pork, seafood, or beef and added with classic Filipino vegetables. But what really makes this dish unique is the sour component, which is usually tamarind.

There are many versions of Sinigang in different parts of the country, but here, we’ll take the classic Sinigang recipe and cook it with salmon belly and some frames for that extra fatty flavor that will surely complement the sour taste of this hearty soup.

Making salmon belly in tamarind

Filipinos use different ingredients to add the sour component of sinigang, but we’ll stick to the classic tamarind, which you can now buy in powder form in supermarkets.

Print Recipe

Salmon Belly in Tamarind

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Main Course

Cuisine: Asian

Servings: 4

Ingredients

• 1 kg Salmon belly and frame
• 1 piece Medium-sized onion, sliced in half
• 2 pieces Tomatoes, sliced in half
• 10 pieces Garlic loves, crushed
• 5 cups Water
• 2 tbsp Tamarind powder
• 1 tbsp Fish sauce (patis)
• 5 stems Chinese broccoli
• 1 tsp Whole peppercorn
• 2 pieces Bay leaves
• 1 piece Red chili

Instructions

• Let’s start by washing the salmon belly and frames thoroughly and set aside. Now,prepare the rest of your ingredients. Cut your red onions and tomatoes into halves, your ginger into thin strips, and your garlic diced.
• On a large pot, put 5 cups of water and bring to a boil. Remove the lid when the water is boiling and add your tomatoes, onion, ginger, and garlic.
• Let it simmer for a few minutes and add your bay leaves (optional) and peppercorn. Cover the pot again and let it simmer for 3to 5 minutes.
• Add your salmon belly and frames when the water is boiling and add the tamarind powder and fish sauce for flavor. You can also add your Chinese broccoli that can be substituted with “pechay” or “kangkong.”
• Finally, add your red chili if you want some heat before covering the pot again and letting it boil under medium heat for a few minutes.
• Give the soup a stir to incorporate all the flavors in the broth and turn off the heat to avoid overcooking your vegetables. You can now serve your salmon belly and frames in tamarind.

Video

Sinigang is best served hot and paired with rice for lunch or dinner. This hearty soup is great for cold weather and the salmon meat is packed with a lot of nutrients which makes this dish the perfect soup to make if you’re on a diet. Enjoy it with your family and friends!

If you like this recipe, you may be interested in some of our classic recipes:

• Century Tuna Sisig
• Spinach in Coconut Milk
• Pork Liempo Bicol Express
• Chicken Adobo Rice

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