Sinigang na Salmon Belly

Probably this is the best fish sinigang there is, imagine all cuts used like belly, collar and fins are all fatty and gelatinous sections of the salmon.  While in high amounts you might be salmon-bellied out but with the sour broth it just nicely cuts through that fatty flavour, so you won’t easily get tired of the taste.  This is a very nutritious dish, imagine all the Omega 3 you can get from this plus the other nutrients you can get from the vegetables like eggplants, tomatoes, okra and spinach.

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Sinigang na Salmon Belly 1

Sinigang na Salmon Belly

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinigang na Salmon Belly is a Filipino dish of fatty salmon cuts such as belly, collar and fins cooked with vegetables such as eggplants, tomatoes, okra and spinach on a tamarind infused broth.



  • 1 kg salmon belly, collard and fins
  • 1 packet Tamarind Mix (Sinigang Mix)
  • 3 large tomatoes, chopped
  • 1 large red onion, chopped
  • 1 bunch spinach, sliced in half
  • 12 pcs okra
  • 2 pcs Asian eggplants, sliced
  • 2 pieces green finger chilies
  • fish sauce
  • freshly ground black pepper
  • 1 litre water


  1. In a pot onions and tomatoes then pour water. Bring to a boil.
  2. Once boiling add fish, okra, Asian eggplants and tamarind mix, simmer for 15 minutes (or until cooked).
  3. Add spinach and green finger chilies then simmer for 2 more minutes.
  4. Season with Fish sauce and freshly ground black pepper


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