Sinigang na Salmon Belly at Hipon
Large meaty prawns and Fatty Salmon Belly in a savoury sour tamarind broth what more can you ask for in a sinigang, this is the utopia of all sinigangs and I just had it for dinner, was not planning to post it hence the picture but I can’t wait for a bright day to take a photo of it and share this wonderful dish. Even while writing this article I am already drooling just by the thought of it, luckily this is quite easy to prepare here in New Zealand as we are abundant of both ingredients.
In where we shop for our groceries the large prawns are on sale recently, for the large prawns it was just twice the price of pork belly, it was a steal. Salmon belly or salmon fins are also popular here with Asians, most Kiwis separate this from the fillet so it is sold at very cheap price in large quantities, you just need to be early and fast at the supermarket or the Asian fishmonger because is any Asian (of any type) sees them it will be gone in seconds.
So, will you try this dish? If you like sour savoury soups like Tom Yam then I suggest that you give this a shot.
- 400 g large prawns, shelled
- 600 g salmon belly
- 1 large packet Tamarind Mix (Sinigang Mix) or ½ cup Tamarind Pulp
- 2 large tomatoes, sliced
- 1 large red onion, quartered
- 1 large radish, sliced thinly
- 1 bunch spinach
- 3 pcs green finger chillies, cut in half
- freshly ground black pepper
- fish sauce
- 800 ml water
- If using Tamarind pulp, separate the 2 cups of water from the 1 litre. Boil this together with the tamarind pulp until pulp is loose and melted. Strain the liquid to extract the juice then set this aside. Continue to next step if not using Tamarind Pulp.
- In a pot add onions, chillies, tomatoes and radish then pour water. Bring to a boil.
- Once boiling add shrimps, salmon belly and tamarind mix (if using), simmer for 5 minutes.
- Add spinach leaves then simmer for 2 more minutes.
- Season with fish sauce and freshly ground black pepper