Spicy Salmon Belly and Kangkong Soup
In the Philippines fish bellies are the most sought after part in a fish. When a whole fish is served this is the first part that will definitely be devoured, before the head and the body. Hence a lot of dishes there nowadays uses only this part, bangus belly sisig, bangus belly steaks and tuna belly adobo to name a few.
Today we will be adding another recipe to that but instead of using tuna or bangus (milkfish) we will be using one of my favourite fish, salmon. This Spicy Salmon Belly and Kangkong Soup is a simple soup with sour and spicy notes from Sriracha sauce, ginger and limes. The kangkong leaves also added another dimension in texture which perfectly complements the soft tender salmon meat. You can enjoy this on its own or with freshly cooked jasmine rice.
- 600 g salmon belly, sliced into bite sized pieces
- 1 bunch kangkong (water spinach)
- 6 cups water
- 1 red onion, sliced
- 3 tbsp sriracha sauce
- 2 tbsp tomato paste
- 3 stalks lemongrass, pounded white part only
- juice from 2-3 limes (adjust to the level of sourness you like)
- 1 thumb sized ginger, thinly sliced
- fish sauce
- freshly ground black pepper
- In a soup pot bring 6 cups of water to a boil.
- Add the onions, sriracha sauce, tomato paste, lemongrass and ginger, simmer for 2 minutes.
- Add the salmon belly then simmer for 3 minutes.
- Add the kangkong and lime juice then simmer for 2 more minutes. Season with fish sauce and freshly ground black pepper, remove lemon grass and ginger then serve.