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This addictingly delicious Filipino Soup called Sinigang is light and healthy, made with salmon and veggies in a tangy umami-flavored broth. Video. Vegan-adaptable and gluten-free. Looking for more? Check out our 25+Best Salmon Recipes!
What is Sinigang?
Sinigang is a traditional soup from the Philippines and means “stew”. It features abundant veggies, including lots of greens, some type of meat, or fish, married together in an incredibly savory, tangy broth. This version is called Sinigang Na Salmon ( Sinigang with Salmon). The ingredients of this soup vary as each region in the Philippines has its own spin on it.
Tamarind is the surprising ingredient that adds so much bright full flavor! Miso and Fish sauce (or vegan fish sauce) round out the sour tang of the tamarind puree and create a delicious balance.
For more delicious soups try 20+ Best Broth-Based Soup Recipes!
How to make Sinigang | 60-Second Video
Table of Contents
Ingredients In Sinigang
Sinigang Ingredient Notes
- Salmon– or substitute with crispy seared tofu. (or sub pork, chicken or beef).
- Tamarind puree or paste- gives a tart yet earthy 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.
How to make Sinigang
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.
Tips for adjusting spice levels:
- 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).
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.
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.
Other 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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Soup, Stew
- Method: stovetop
- Cuisine: Philippines
How to make 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.
- 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
- 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.
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).
- 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
Keywords: Sinigang, Sinigang recipe, salmon sinigang
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.