Salmon belly sinigang
A mixed vegetable soup with sour broth, sinigang encompasses an array of dishes that may contain meat or seafood. The souring agent may be tamarind extract, young kamias (bilimbi), green mango or guava. In this sinigang recipe, salmon belly is cooked with vegetables and kamias.
Servings 4 people
Ingredients
- 2 tablespoons cooking oil
- 4 cloves garlic peeled and pounded
- 1 onion peeled and thinly sliced
- 1 large plump tomato diced
- 3 finger chilies halved
- 12 to 15 pieces kamias (averrhoa bilimbi) cut into four to five pieces
- fish sauce
- 4 to 6 cups vegetable or fish broth
- 6 to 8 young okra
- 1 eggplant
- 1 bunch kangkong (water / swamp spinach) cut into two-inch lengths, stalks and leaves separated
- 500 grams salmon belly (1.1 pounds) cut into two-inch pieces
Instructions
- Heat the cooking oil in a pot. Saute the garlic, onion, tomato and chilies for about a minute.
- Add the kamias and pour in about two tablespoons of fish sauce. Stir.
- Set the heat to low, cover the pot and cook until everything softens and starts to liquefy. It'll take about ten minutes.
- Pour the vegetable or fish broth into the pot and bring to the boil. Taste, add more fish sauce to balance the acidity of the kamias.
- Add the okra, eggplant, thick stalks of the kangkong and thin stalks of the kangkong at two to three-minute intervals.
- Finally, add the salmon belly and kangkong leaves. When the soup comes to a hard boil, turn off the heat, cover the pot and leave to cook the fish in the residual heat for five minutes.
- Give the salmon belly sinigang broth a final taste. Add more fish sauce, if needed. Serve immediately.
