This Sinigang na Hipon at Salmon Belly is a flavorful, comforting dish that showcases the best of Filipino cuisine. Dive into the savory-sour goodness of Sinigang na Hipon at Salmon Belly! With meaty prawns and rich salmon belly in a tangy tamarind broth, this dish is a must-try. Perfect for a comforting meal any day! ❤️ #Sinigang #FilipinoFood #ComfortFood #SeafoodDelight
Large meaty prawns and fatty salmon belly in a savory 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. Although I wasn’t planning to post about it, I couldn’t wait for a bright day to take a photo and share this wonderful dish. Even while writing this article, I’m already drooling just thinking about it. Fortunately, this dish is quite easy to prepare here in New Zealand, as we have an abundance of both ingredients.
The Ingredients:
Large Prawns: Recently, large prawns were on sale at our local grocery store, priced just twice that of pork belly – a real steal!
Salmon Belly or Fins: Popular among Asians in New Zealand, salmon belly and fins are often separated from the fillet and sold at very cheap prices in large quantities. You just need to be early and quick at the supermarket or Asian fishmonger, as these are snapped up quickly.
Why You’ll Love This Sinigang:
Flavor Explosion: If you enjoy sour and savory soups like Tom Yam, you’ll love this sinigang. The tangy tamarind broth perfectly complements the rich, fatty salmon belly and succulent prawns.
Easy to Prepare: Despite its complex flavors, sinigang is straightforward to make. The key is fresh ingredients and balancing the sour and savory elements.
Abundant Ingredients: Living in New Zealand, we’re lucky to have easy access to fresh prawns and salmon fins/belly, making this dish a regular treat in our household.
Sinigang na Salmon Belly at Hipon is a comforting Filipino soup dish that combines large, meaty prawns and rich, fatty salmon belly cooked in a savory, sour tamarind broth.
If using tamarind pulp, separate 2 cups from the 800 ml of water. Boil this water with the tamarind pulp until the pulp is loose and melted. Strain the liquid to extract the juice and set it aside. If not using tamarind pulp, proceed to the next step.
In a pot, add the quartered onions, halved chillies, sliced tomatoes, and thinly sliced radish.
Pour the remaining water (or the full 800 ml if not using tamarind pulp) into the pot. Bring to a boil.
Once the water is boiling, add the shelled prawns, salmon belly, and tamarind mix (if using). Simmer for 5 minutes, allowing the flavors to meld.
Add the spinach leaves to the pot and simmer for an additional 2 minutes, or until the spinach is wilted.
Season the soup with fish sauce and freshly ground black pepper to taste.
Ladle the soup into bowls then serve.
This Sinigang na Hipon at Salmon Belly is a flavorful, comforting dish that showcases the best of Filipino cuisine. The combination of fresh, meaty prawns and rich salmon belly in a tangy tamarind broth is sure to satisfy your cravings for a savory-sour soup. Give this recipe a try, and enjoy a taste of home right here in New Zealand!
I’m sure it is delicious! I will try this soon, but I gave this recipe to my Russian friend, his wife requested him to cook something like a soupy dish, so my Russian friend asked me how to cook sinigang, as I quickly googled it and came across your original recipe! Thank you so much!
I’m sure it is delicious! I will try this soon, but I gave this recipe to my Russian friend, his wife requested him to cook something like a soupy dish, so my Russian friend asked me how to cook sinigang, as I quickly googled it and came across your original recipe! Thank you so much!