Sinigang na Salmon Belly sa Kamias is a cold-weather comfort food with delicious fish and vegetables in a sour broth. It’s delicious with steamed rice or on its own.
It is quicker and easier to prepare, and it’s also healthier! This fish is an excellent source of high-quality protein and heart-healthy omega-3 oils.
What you will need?
- Kamias, one of the most common souring agents in sinigang, is a refreshing alternative to the ubiquitous tamarind pods.
- This is the combination of vegetables I love to add to my sinigang, but you can also substitute pechay, kangkong or spinach for any variety.
- Our Filipino classic sour soup is elevated to new heights thanks to the delicious salmon fat and melt-in-your-mouth tenderness. You can also use a salmon head.
Cooking Tip
This soup is quick and straightforward to prepare. Cook the kamias first to get the best flavour. Then add the veggies and cook until the broth is thick.
How to serve and stock?
- The soup can be served as a main course for lunch or dinner, with steamed rice. For the best taste, serve it with patis or sili as a dipping sauce.
- The remaining food can be transferred to an airtight container. You can either refrigerate leftovers for 3 days or freeze them for 2 months. Thaw thoroughly and heat in the microwave or stovetop until heated through.
Sinigang na Salmon Belly sa Kamias Recipe
Sinigang na Salmon Belly sa Kamias is a cold-weather comfort food with a delicious fish belly and vegetables in a sour broth. It’s delicious, served with steamed rice or on its own.
Ingredients
- 6 cups of water
- 1 tablespoon fish sauce
- 2 cups kamias
- 1 small onion, chopped and peeled
- 2 medium tomatoes, quartered
- 1 banana chilli
- 1 eggplant, steamed. Cut into pieces
- Ends trimmed 4 pieces of okra
- Salt to taste
- 1 bunch of bok choy
- 1 cup labanos (radish), peeled and cut into pieces
- 1 cup of long beans, ends trimmed. Cut into 3-inch lengths
- Scaled and chopped into 1 lb salmon belly
Instructions
- Bring water to a boil in a large saucepan on medium heat.
- Add fish sauce
- Mix in the kamias, onions and tomatoes
- Cook for approximately 1 to 2 minutes
- Cook the radish for approximately 1 to 2 minutes
- Continue to cook the long beans, eggplant, okra, and water for about 2 to 3 more minutes
- Cook the bok choy for 1 to 2 more minutes
- Continue to cook salmon for 7-10 minutes or until fish turns golden and flakes quickly
- Salt to taste.
- Serve hot
Nutrition Information
Calories: 243kcal. Carbohydrates 17g. Protein: 27g. Fat: 7g. Saturated Fat 1g. Cholesterol: 607mg. Cholesterol: 662mg. Potassium 1539mg. Fiber 7g. Sugar 9g. Vitamin A: 9700IU. Vitamin C: 111.4mg. Calcium: 270mg. Iron: 3.1mg
If you liked this recipe, you’d love these:
