I’m a total salmon lover – seriously, show me a fresh piece of salmon and I’ll show you ten different ways to cook it! But this Sinigang na Salmon Belly sa Kamias recipe? It’s my ultimate comfort food hack. Instead of the usual pork or beef sinigang, I use salmon belly which not only cooks faster, but also adds this incredible richness to the soup.
The fatty belly pieces become so tender they practically dissolve in your mouth, while the kamias gives that unique tang that you just can’t get from regular tamarind. It’s the kind of dish that makes you want to curl up with a bowl of rice and just let all your worries float away in that steamy, soul-warming broth.
Why You’ll Love This Recipe
- Healthier Alternative: Rich in omega-3 fatty acids and protein from salmon belly
- Quick & Easy: Ready in just 35 minutes
- Versatile: Customizable with different vegetables
- Authentic Taste: Traditional souring agent (kamias) provides unique flavor
- Budget-Friendly: Makes use of affordable vegetables
- Comforting: Perfect for cold weather or when feeling under the weather
Sinigang na Salmon Belly sa Kamias (Filipino Salmon Sour Soup)
Equipment
- Large pot (kaldero) For cooking the soup
- Sharp knife [Matalas na kutsilyo] For preparing vegetables and fish
- Cutting board (Sangkalan) For safe food preparation
- Measuring cups and spoons (Panukat) For accurate measurements
- Soup ladle (sandok) For serving
- Fish scaler (pangkayod) For scaling the salmon if needed
- Colander (salaan) For washing vegetables
Ingredients
For the Soup Base
- 6 cups water tubig
- 1 tablespoon fish sauce patis
- 2 cups kamias
- 1 small onion sibuyas, peeled and quartered
- 2 medium tomatoes kamatis, quartered
- 1 banana chili siling pang-sigang
Main Ingredients
- 1 pound salmon belly tiyan ng salmon, scaled and cut into pieces
- 1 cup white radish labanos, peeled and chunked
- 1 cup long beans sitaw, cut into 3-inch lengths
- 1 eggplant talong, chunked
- 4 pieces okra okra, trimmed
- 1 bunch bok choy pechay
- Salt asin to taste
Instructions
- Begin by bringing 6 cups of water to a gentle boil over medium heat in a large pot. Once boiling, add 1 tablespoon of fish sauce, 2 cups of kamias, the quartered onion, quartered tomatoes, and banana chili. Let this simmer for 1-2 minutes to release the sour flavor from the kamias.
- Next, add the chunks of white radish and cook for 1-2 minutes until they start to soften. Add the cut long beans and let them cook for another 2-3 minutes. Now add the eggplant chunks and trimmed okra, continuing to cook everything together.
- After the vegetables have cooked for a few minutes, gently add the bok choy and let it cook for 1-2 minutes until just wilted. Finally, add the salmon belly pieces to the pot. Cook for 7-10 minutes, or until the salmon easily flakes with a fork and has changed from translucent to opaque pink. Be careful not to overcook the salmon as it can fall apart.
- Taste the soup and add salt as needed. The broth should be pleasantly sour and savory. Serve your sinigang hot in bowls with steamed rice on the side. For extra flavor, serve with patis (fish sauce) and chopped bird’s eye chilies as condiments.
- Note: If any scum rises to the surface while cooking, simply skim it off with a spoon for a clearer broth. The total cooking time should be about 20 minutes, and the soup should be steaming hot (around 185-190°F) when served.
Tips from Lola’s Kitchen
- Always add salmon last to prevent it from breaking apart
- Don’t overcook the vegetables to maintain nutrients and texture
- Use very fresh salmon for best results
- If kamias is too sour, balance with a pinch of sugar
- Remove scum that rises to the surface for clearer broth
Traditional Serving Suggestions
- Serve hot with steamed rice (mainit na kanin)
- Pair with patis (fish sauce) and bird’s eye chili (siling labuyo)
- Optional side of calamansi or lemon
- Best enjoyed during rainy season or cold weather
Troubleshooting Common Issues
- Soup too sour: Add more water or a pinch of sugar
- Fish falling apart: Lower heat and reduce cooking time
- Cloudy broth: Skim surface regularly while cooking
- Vegetables too soft: Add firmer vegetables first, leafy ones last
Ingredient Alternatives
- Kamias → Sampalok (tamarind) or calamansi
- Salmon belly → Salmon head or regular salmon fillet
- Bok choy → Kangkong or spinach
- Long beans → Green beans
- Banana chili → Green chili or skip entirely
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months (store soup and fish separately)
- Reheating:
- Stovetop: Low heat until just heated through
- Microwave: 2-3 minutes, stirring halfway
- Add fresh herbs after reheating
Variations
- Spicy Version: Add more chili peppers
- Creamy Version: Add coconut milk
- Veggie-Loaded: Double the vegetables
- Low-Carb: Skip starchy vegetables
- Extra Sour: Increase kamias amount
Frequently Asked Questions (FAQ)
Q: Can I use frozen salmon? A: Yes, but thaw completely and pat dry before using. Q: How do I know when the salmon is cooked? A: It should flake easily with a fork and be opaque throughout. Q: Can I make this ahead? A: Yes, but add fresh vegetables when reheating. Q: Is this keto-friendly? A: Yes, especially if you limit starchy vegetables. Q: Can I use other fish? A: Yes, but cooking times may vary depending on the type and cut.
Nutrition
The Story Behind Sinigang na Salmon Belly sa Kamias
Sinigang, a cornerstone of Filipino cuisine, has been warming hearts and homes across the Philippines for generations. While traditionally made with pork or beef, the evolution of this beloved dish led to the creation of Sinigang na Salmon Belly sa Kamias, a coastal adaptation that perfectly marries the bounty of the sea with the Philippines’ love for sour soups.
Coastal communities in the Philippines, particularly in regions where salmon was introduced through trade and modern aquaculture, began experimenting with this premium fish in their local dishes. The natural oils and rich texture of salmon belly proved to be an inspired choice for sinigang, as the fatty meat releases its flavors into the broth while remaining remarkably tender through the cooking process.
The use of kamias (bilimbi fruit) instead of the more common sampalok (tamarind) showcases the ingenuity of Filipino cooks in working with local ingredients. Kamias trees, found in many Filipino backyards, produce fruit year-round, making this souring agent readily available for home cooks. The distinct tartness of kamias pairs exceptionally well with salmon, cutting through its richness while adding a bright, clean flavor that tamarind can’t quite match.
This modern interpretation of sinigang reflects the ongoing evolution of Filipino cuisine, where traditional cooking methods meet contemporary ingredients. The dish has gained popularity not only for its incredible flavor but also for its health benefits – combining the omega-3 rich salmon with a variety of nutritious vegetables creates a complete meal that’s both satisfying and nourishing.
Today, Sinigang na Salmon Belly sa Kamias has found its way onto restaurant menus and family dinner tables across the Philippines and beyond, beloved by those seeking a lighter yet equally satisfying version of the classic sour soup. It’s a testament to how Filipino cuisine continues to adapt and innovate while maintaining its authentic flavors and cooking traditions.
Whether enjoyed on a rainy afternoon, as a comforting dinner, or as a hangover cure (as many Filipinos swear by!), this dish represents the perfect balance of traditional Filipino flavors with modern culinary preferences. The combination of tender salmon belly, sour broth, and fresh vegetables continues to captivate food lovers, making it a cherished addition to the ever-expanding repertoire of Filipino sinigang varieties.
