Sinigang na Salmon Belly

Fatty salmon belly simmered in tamarind broth with eggplant, kangkong, labanos, tomato, and onion. The salmon fat lightly enriches the sour broth.

Estimated cost: ₱358–₱400

Prep 10 min · Total 30 min · Serves 1

Nutrition per serving: 452 kcal · 34 g protein · 25 g carbs · 24 g fat

Ingredients

• 200g, cut into 3–4 pieces Salmon belly
• 100g, sliced Eggplant
• 50g, leaves Kangkong
• 2 medium, quartered Tomatoes
• 100g, sliced Labanos
• 1 medium, quartered Onion
• 1 pack (22g) Sinigang mix
• 2 tbsp Fish sauce
• to taste Salt
• 4 cups Water

Steps

1. Bring 4 cups water to a boil with tomatoes and onion. Boil for 3 minutes until tomatoes soften.
2. Add labanos and cook for 5 minutes.
3. Add eggplant and cook for 3 minutes.
4. Stir in sinigang mix until dissolved. Taste and adjust sourness if needed.
5. Gently add salmon belly pieces. Lower heat to medium and simmer for 5–7 minutes without vigorous boiling.
6. Add kangkong in the last minute and cook until just wilted.
7. Season with fish sauce and salt. Serve immediately and ladle carefully so the fish stays intact.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).