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Sinigang na Salmon Belly sa Kamias (Filipino Salmon Sour Soup)

Sinigang na Salmon Belly sa Kamias (Filipino Salmon Sour Soup)

Sinigang na Salmon Belly sa Kamias is a Filipino sour soup featuring succulent salmon belly simmered in a light, tangy broth made with bilimbi fruit (kamias), complemented by a medley of fresh vegetables like radish, long beans, eggplant, okra, and bok choy. This healthier adaptation of the classic sinigang replaces traditional pork or beef with heart-healthy salmon, making it both nutritious and quick-cooking while maintaining the signature sour-savory flavor profile that defines Filipino comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 243 kcal
Difficulty Easy

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

 

Nutrition

Calories: 243kcalCarbohydrates: 17gProtein: 27gFat: 7gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 607mgPotassium: 333mgFiber: 7gSugar: 4gVitamin A: 231IUVitamin C: 111mgCalcium: 35mgIron: 3mg
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