Salmon Sinigang is a light and healthy Filipino soup made with salmon and veggies in a rich, tangy, umami-flavored broth. Video. Vegan-adaptable and gluten-free.
What is Sinigang?
Sinigang is a traditional soup from the Philippines and means “stew”. It features abundant veggies, greens, some type of meat, or fish, married together in an incredibly savory, tangy broth infused with tamarind and ginger. This salmon soup recipe is called Sinigang Na Salmon. The ingredients may vary as each region in the Philippines has its own spin on it.
For more brothy soups try 20+ Best Broth-Based Soup Recipes!
Salmon Sinigang Video
Table of Contents
Salmon Sinigang Soup Ingredients
Ingredient Notes
- Salmon—or substitute other fish (sea bass, black cod, scallops, halibut). For a vegetarian version, use our crispy-seared tofu.
- Tamarind puree or tamarind paste– gives a tart yet earthy flavor.
- Ginger- adds delicious flavor.
- Fish sauce– or try this vegan fish sauce
- Vegetable stock– make sure you enjoy the flavor. Or make our own!
- Eggplant (optional): or sub other veggies like string beans, okra, tarot root, or long beans.
- Greens– baby bok choy, napa cabbage, spinach, water spinach, Mizuna, mustard greens, or collards.
- White miso paste– substitute with a different variety if preferred just note that the deeper flavored miso’s will impact the soups balance.
Instructions
Step 1. This step is optional but it gives a richer flavor to the salmon. Sear the salmon on each side for about 2- 3 minutes (depending on the thickness of the fillets) in a very hot pan with oil. Leave it alone until a crust forms. Just go for getting a crust on the outside. The interior will finish cooking in the broth.
Alternatively, for faster prep, cut the raw salmon into chunks.
Keep in mind you can use Crispy Tofu!
Cut the salmon in large chunks (whether using seared or raw).
Set cut salmon aside.
Step 2. Prep the onions, ginger and garlic.
Step 3: Saute onion, garlic, and ginger for 2 minutes.
Step 4: Add broth, tamarind, fish sauce, eggplant and serrano chili to the pot. Bring to a low gentle boil for 10 minutes, or until eggplant is tender.
Step 5: Add salmon, tomatoes and Bok Choy (if using spinach or other tender green) wait and add just before serving), cook another 5 minutes or until salmon is just cooked through. Add miso water mixture.
Step 6: Garnish with fresh cilantro and daikon radishes. Serve with Jasmine rice if desired.
Chef’s Tips On Spice Level
- If you like it spicy, dice up the chili and add it all.
- Less hot, cut the chili in half add the halves to the soup.
- For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili’s before eating).
Sinigang Faqs
Yes. Use vegan fish sauce recipe or substitute it with soy sauce.
Add tofu instead of salmon. Try this recipe for crispy seared tofu.
Or just keep it stocked with lots of veggies.
Yes loaded with vegetables and nutritious broth, healthy salmon omega 3 and vitamin d.
Compared to other Southeast Asian cuisine hot spices are not as prominent.
More broth-based soups you may enjoy
- Hot and Sour Cabbage Soup
- 20 Best Broth-Based Soup Recipes
- 20-Minute Miso Soup with Leeks, Mushrooms and Greens
- Ginger Sesame Soba Noodle Soup
- 15 MINUTE THAI COCONUT CURRY NOODLE SOUP (KHAO SOI)
Hope you have fun trying this soup. Let us know what you think!
Print
Salmon Sinigang Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 cups
- Category: Soup, Stew
- Method: stovetop
- Cuisine: Philippines
Description
How to make Salmon Sinigang- a Filipino Sour Soup that is bursting with umami flavor. Quick to throw together, loaded with veggies and completely delicious. Serve with rice if desired. Vegan adaptable and gluten free.
Ingredients
- 1 tablespoon coconut oil
- 1 small red onion, sliced
- 4 garlic cloves, finely chopped
- 2 teaspoons grated ginger
- 2 tablespoons tamarind puree (I used Glory Bee Organic)
- 2 tablespoons fish sauce
- 4 cups vegetable stock or water
- 1 1/2 cups eggplant cut into chunks
- 1 serrano chili
- 12 ounces fresh salmon filets, cut into large chunks (see notes on optional pre-searing if desired)
- 2 heads baby Bok Choy or 2 cups of greens; napa cabbage, spinach, Mizuna
- 1 cup fresh tomatoes (cherry tomatoes are nice), chopped
- 1 tablespoon white miso mixed with 1/4 cup water
Garnish with fresh cilantro, and thinly sliced daikon radish
Instructions
- Sear the Salmon. This step is totally optional but it gives a richer flavor to the salmon. Sear the salmon on each side for about 2- 3 minutes (depending on the thickness of the fillets) in a hot hot pan with a little oil. Leave it alone until a crust forms. Just go for getting a golden crust on the outside. The interior will finish cooking in the broth. Set aside.
- Saute onion, garlic and ginger in coconut oil for 2 minutes.
- Add broth, tamarind, fish sauce, eggplant and serrano chili. Bring to a low simmer for 10 minutes, or until eggplant is tender.
- Add the salmon, tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through. Add miso water mixture.
- Garnish and serve with rice if desired.
Notes
Spice adjustments: If you like it spicy, dice up the chili and add it all. Less hot, cut the chili in half add the halves to the soup. For milder heat, cut chili in half and remove the pith and seeds, add one or both halves to the broth (remove chili before eating).
Nutrition
- Serving Size:
- Calories: 130
- Sugar: 3.4 g
- Sodium: 527.2 mg
- Fat: 5.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 7.4 g
- Fiber: 1.8 g
- Protein: 14.3 g
- Cholesterol: 29 mg
This is one of the best ways to eat salmon! OMG!! Gonna be my fav!
So glad you gave it a go Josie!💛
I have never heard of this! Can’t wait to make it.
It is surprising in its bright and rich flavor. Let us know what you think!
This was incredible, and will be a new fall/winter go-to for me! (I forgot to rate this on my other comment, this is mostly definitely 5 stars!!!!!)
This time of year, I love making soup, but sometimes I get tired of how similar so many soup recipes are. That is not an issue here! This is unlike anything else we make, and yet the flavors are so perfect together — salmon and tamarind are made for each other. And who knew you could put salmon in a soup!? I admit I was skeptical but it worked perfectly; I followed the instructions to sear it first then let it finish cooking in the broth at the end.
Add the umami and the brightness of all the vegetables, and you get a vibrant, tasty, and actually pretty easy dish! Thanks, as always, for your wonderful recipes!
Awesome K! So happy you gave this a try. 🙂
Hi
Why aren’t all the ingredients listed. No mention of onion, ginger, tomato.
Hi Leigh, Did you scroll all the way down to the recipe card at the end?
This recipe looked amazing and it did not disappoint! My husband is Filipino and he LOVED it! We had it served over rice. It had so much flavor, all the veggies were delicious this will be a recurring staple in our home!
Oh yay! Thanks so much for letting us know Janelle.
Am going to try
Yay!
This was a fun and eash dish to make (if only I knew how to pronounce it.) The only mistake I made was I had tamarind concentrate and as I was putting the recipe together, I decided I better check out the difference between concentrate and puree. With concentrate, use 1 part concentrate and 2 parts water. With that, I should have probably used a smaller portion of water with the miso because although it was very good, it didn’t have the depth of flavor I usually experience with your recipes. I still give it 5 stars because it was so good, and I know it would have been better if I had made an adjustment with the Miso. I used a whole chili cut in half and Spinach.
Oh shoot, yes I think it probably was watered down too much. I should try it with the concentrate. Thanks for your comment Cherie!
This is one meal I won’t forget
Good to hear 🙂
I’m an adventurous eater but I was a little hesitant with the combination of these ingredients, but this blog has never led me astray! This was fantastic and I’m so glad I discovered a brand new combination of flavors!
I hear you- it is unusual! So glad you like this one!
This was my first time cooking with tamarind and I will definitely make this again! The flavors were really different and so interesting. It comes together really quick which is also a bonus for a weeknight.
Yay! So glad you gave it a try Kylie.
Delicious! I had some left over salmon fillet that I added and also used tofu. I also think you could do this with extra firm pressed tofu that hasn’t been seared and it would still be fantastic.
The recipe doesn’t list the serrano but the blog post does. I went for spicy and it was perfect. This soup has a similar base to the hot and sour soup on this blog and I love them both.
So happy you enjoyed this! (Serrano is now in the recipe, thanks!!)
Holy crap this was so good! Would not have thought to put bok Choy, eggplant, and tomatoes together. What a fast way to cook eggplants btw lol. The broth was so flavorful!
Yay Angeli! The amazing flavor in this one surprised me too!
This sounds delicious! Question for you on the tamarind: is it supposed to be tamarind paste, or fresh chopped tamarind? I don’t really know how to work with this ingredient, so any tips would be appreciated. Thanks!
Hi Catherine, Tamarind puree. Way easier to get it all ready prepared. It should be fairly easy to find at natural markets or Asian Markets.