Salmon Sinigang As Made By Ruby Ibarra
Sinigang is a traditional Filipino soup that has a sour, savory, and hot flavor profile. Made with a base of tamarind, tomatoes, and onions, it’s typically prepared with meat and vegetables. Here, Ruby Ibarra shows us her favorite version using salmon steaks.
Tasty Team
May 29, 2021
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
50 minutes
50 min
Total Time
1 hr 5 min
1 hr 5 min
Prep Time
15 minutes
15 min
Cook Time
50 minutes
50 min
Ingredients
for 4 servings
- 7 ½ cups water (1.8 kg)
- 1 medium yellow onion, cut into large wedges
- 2 medium plum tomatoes, quartered
- 3 salmon steaks
- 3 green serrano peppers
- 1 packet tamarind soup, sinigang sa sampalok - mix as knorr
- ½ lb tiger prawns (225 g), headless, shells and tails on
- ½ teaspoon ground black pepper
- 6 okra pods
- 8 green beans, trimmed and cut into 2 in (5 cm) pieces
- 1 japanese eggplant, or chinese eggplant, cut into ½-inch-thick rounds, then quartered
- 6 bok choys
- 2 tablespoons fish sauce
- 1 cup fresh spinach (40 g)
- jasmine rice, cooked, for serving
Nutrition Info
- Calories 373
- Fat 12g
- Carbs 28g
- Fiber 8g
- Sugar 11g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Add the water to a large pot and bring to a boil over medium heat. Add the onion and tomatoes. Cover and cook until softened, 20 minutes.
- Add the salmon steaks, cover again, and cook for 8 minutes, until the fish is starting to flake (or 5 minutes, if using fillets).
- Add the serrano peppers and tamarind soup mix and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 5 minutes.
- Add the prawns and black pepper. Cover and cook for 3 minutes, until the prawns are cooked through.
- Add the okra, green beans, eggplant, and bok choy. Cover and simmer for 10 minutes, until the vegetables are tender.
- Add the fish sauce. Cover again and simmer for 2 minutes, until the flavors have blended.
- Add the spinach, turn off the heat, and cover the pot until the spinach has wilted, 2–3 minutes.
- Serve the salmon sinigang with jasmine rice.
- Enjoy!
Ingredients
for 4 servings
- 7 ½ cups water (1.8 kg)
- 1 medium yellow onion, cut into large wedges
- 2 medium plum tomatoes, quartered
- 3 salmon steaks
- 3 green serrano peppers
- 1 packet tamarind soup, sinigang sa sampalok - mix as knorr
- ½ lb tiger prawns (225 g), headless, shells and tails on
- ½ teaspoon ground black pepper
- 6 okra pods
- 8 green beans, trimmed and cut into 2 in (5 cm) pieces
- 1 japanese eggplant, or chinese eggplant, cut into ½-inch-thick rounds, then quartered
- 6 bok choys
- 2 tablespoons fish sauce
- 1 cup fresh spinach (40 g)
- jasmine rice, cooked, for serving
Nutrition Info
- Calories 373
- Fat 12g
- Carbs 28g
- Fiber 8g
- Sugar 11g
- Protein 38g
Estimated values based on one serving size.
Preparation
- Add the water to a large pot and bring to a boil over medium heat. Add the onion and tomatoes. Cover and cook until softened, 20 minutes.
- Add the salmon steaks, cover again, and cook for 8 minutes, until the fish is starting to flake (or 5 minutes, if using fillets).
- Add the serrano peppers and tamarind soup mix and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 5 minutes.
- Add the prawns and black pepper. Cover and cook for 3 minutes, until the prawns are cooked through.
- Add the okra, green beans, eggplant, and bok choy. Cover and simmer for 10 minutes, until the vegetables are tender.
- Add the fish sauce. Cover again and simmer for 2 minutes, until the flavors have blended.
- Add the spinach, turn off the heat, and cover the pot until the spinach has wilted, 2–3 minutes.
- Serve the salmon sinigang with jasmine rice.
- Enjoy!
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