One popular meat used in Sinigang, a Filipino sour soup dish, is Salmon Belly. However, we don’t usually cook this type of Sinigang because of the complexity or we just don’t know how to cook the salmon belly right.
With this recipe, I’m sure you’d come up with a perfect savoury soup with melt-in-your-mouth salmon belly! Just follow the recipe here:
INGREDIENTS:
- 1 lb salmon belly, scaled and cut into pieces
- 1 cup labanos, peeled and cut into chunks
- 1 cup string beans, ends trimmed and cut into 3-inch lengths
- 1 eggplant, stemmed and cut into chunks
- 4 pcs okra, ends trimmed
- 1 bunch bok choy
- 2 cups kamias
- 6 cups water
- 1 tbsp patis
- 1 small onion, peeled and quartered
- 2 pcs medium tomatoes, quartered
- 1 pc siling haba
- Salt, to taste
HOW TO COOK:
- Pour the water into a large pot and apply medium heat.
- Bring water to a boil.
- Add- in the patis.
- Add- in the kamias, onions, tomatoes, and siling haba then cook for about 1 to 2 minutes.
- Add- in the labanos then cook for about 1 to 2 minutes.
- Add- in the bok choy then cook for another 1 to 2 minutes.
- Add- in the string beans, eggplant, and okra then continue to cook for 2 to 3 minutes.
- Add- in the salmon then continue to cook for about 7 to 10 minutes or until fish changes color and flakes easily and vegetables are tender yet crisp.
- Season with salt to taste.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: aboutfilipinofood.com
Also try: Sinigang Na Lapu Lapu sa Miso
