Spicy Salmon Belly and Kangkong Soup

Spicy Salmon Bellyand 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.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Spicy Salmon Belly and Kangkong Soup 1

Spicy Salmon Belly and Kangkong Soup

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Free Style

Description

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 add another dimension in texture which perfectly complements the soft tender salmon meat. You can enjoy this on its own or with some freshly cooked jasmine rice.


Scale

Ingredients

  • 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 23 limes (adjust to the level of sourness you like)
  • 1 thumb sized ginger, thinly sliced
  • fish sauce
  • freshly ground black pepper

Instructions

  1. In a soup pot bring 6 cups of water to a boil.
  2. Add the onions, sriracha sauce, tomato paste, lemongrass and ginger, simmer for 2 minutes.
  3. Add the salmon belly then simmer for 3 minutes.
  4. 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.

 

Spicy Salmon Belly and Kangkong Soup Wide


Recommended

2 Responses

  1. This looks really amazing, I’ve always baked or pan-fried salmon, never thought of making a soup with them!

  2. suituapui says:

    You have kangkong there? Very popular vegetable here. For one thing, it is not expensive.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.