Salmon Sinigang Recipe
Ida Damo | Sep 24, 2013
Here's another version of the Filipinos’ favorite soup dish. Instead of your usual bangus (milkfish), we're going to use salmon. Get your pens and papers ready so we can cook already.
- 5 to 6 slices of salmon
- 2 bundles of kangkong (top and leaves only)
- 1 thin bundle sitaw (string beans), cut
- 1 medium-sized talong (eggplant), sliced
- 2 pieces of ripe tomatoes, sliced
- 1 medium sized radish, peeled and sliced
- 1 medium onion, sliced
- 1 medium gabi (taro) peeled and cubed
- 5 cups water or 5 cups of rice water (set aside water when washing rice)
- 1 tbsp. patis (fish Sauce)
- 1 small pack Sinigang sa Sampaloc mix (tamarind mix)
- Salt and pepper to taste
Add the tomatoes, onion and gabi.
Add the salmon. Simmer.
Add the Sinigang sa sampaloc mix, salt and pepper.
Add the radish, eggplant, and stringbeans. Simmer.
Remove from heat then add the kangkong leaves before serving.
If you're in Davao, Salmon Sinigang is available at the TindaBaw along Bacaca Road, Davao City.
Where to Get It:
From Manila, Davao City is an hour and 40 minutes by plane and 3 days and 2 nights by land and sea. PAL flies daily to Davao City. TinDabaw along Bacaca Road is just 15 minutes ride by taxi from the airport or from any point from downtown Davao. Taxi Flag down rate is Php 40.