Filipino · beginner
Tangy Calamansi Tamarind Salmon Soup (Sinigang)
A comforting sour soup featuring tender salmon fillets, fresh tomatoes, and leafy green spinach in a bright citrus-tamarind broth.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Bring water to a boil in a medium soup pot over high heat.
- 02
Add quartered tomatoes and red onion; simmer for 5 minutes until soft.
- 03
Whisk in tamarind soup base powder and calamansi juice until completely dissolved.
- 04
Add radish slices and simmer over medium heat for 4 minutes until slightly translucent.
- 05
Carefully drop salmon chunks into the simmering broth and cook for 4-5 minutes until cooked through.
- 06
Stir in baby spinach, remove pot from heat immediately, and allow leaves to wilt before serving.
A LITTLE KITCHEN KNOW-HOW
Acid-Simmered Broth Infusion
Building a sour vegetable base broth before poaching delicate seafood to prevent overcooking the fish.
Notes from the kitchen
- Add delicate leafy greens right at the end to preserve color and nutrients.
- Salmon skin can be left on or removed based on texture preference.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
