You’ll find quite a few sinigang recipes on the blog but although they’re all delicious, I have to say sinigang na salmon belly sa kamias is the best of the lot! I can never refuse a piping hot bowl of sinigang in any form but this salmon version is what I cook most often at home.

I just love, love, love the melt-in-your-mouth tenderness of the salmon fat and the deep flavor it lends to the broth.

And it’s healthier to boot! If you’re looking for a great alternative to beef or pork in your next pot of sour soup, salmon is a good source of high-quality protein and heart healthy omega-3 fatty acids.

Kamias is one of the souring agents commonly used in sinigang and it does provide a refreshing change from the ubiquitous tamarind pods. The medley of vegetables in this recipe are what I like to add in m sinigang but feel free to swap with pechay, kangkong, spinach or whatever variety you prefer to use in yours.

Give this sinigang na salmon belly sa kamias a try for dinner tonight. Chock-full of succulent salmon belly strips and tender-crisp vegetables, it’s the perfect cold weather comfort food!

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Sinigang na Salmon Belly sa Kamias

Prep Time

10mins

Cook Time

20mins

Total Time

30mins

Sinigang na Salmon Belly sa Kamias with flavorful fish belly and vegetables in a sour soup is the perfect cold weather comfort food. Delicious served with steamed rice or enjoyed on its own!

Course:Main Entree, Soup

Cuisine:Filipino

Servings: 4Servings

Calories: 243kcal

Author: Lalaine

Ingredients

• 6cupswater
• 1tablespoonfish sauce
• 2cupskamias
• 1small onion, peeled and quartered
• 2medium tomatoes, quartered
• 1banana chili
• 1cuplabanos (radish), peeled and cut into chunks
• 1cuplong beans, ends trimmed and cut into 3-inch lengths
• 1poundsalmon belly, scaled and cut into pieces
• 1eggplant, stemmed and cut into chunks
• 4piecesokra, ends trimmed
• salt to taste
• 1bunchbok choy

Instructions

1. In a large pot over medium heat, bring water to a boil. Add fish sauce.

2. Add kamias, onions, tomatoes, and chili pepper. Cook for about 1 to 2 minutes.

3. Add radish and cook for about 1 to 2 minutes. Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

4. Add long beans, eggplant, and okra and continue to cook for 2 to 3 minutes.

5. Add salmon and continue to cook for about 7 to 10 minutes or until fish changes color and flakes easily and vegetables are tender yet crisp.
   

6. Season with salt to taste. Serve hot.