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!
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!
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!
- 6 cups water
- 1 tablespoon fish sauce
- 2 cups kamias
- 1 small onion, peeled and quartered
- 2 medium tomatoes, quartered
- 1 banana chili
- 1 cup labanos (radish), peeled and cut into chunks
- 1 cup long beans, ends trimmed and cut into 3-inch lengths
- 1 pound salmon belly, scaled and cut into pieces
- 1 eggplant, stemmed and cut into chunks
- 4 pieces okra, ends trimmed
- salt to taste
- 1 bunch bok choy
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In a large pot over medium heat, bring water to a boil. Add fish sauce.
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Add kamias, onions, tomatoes, and chili pepper. Cook for about 1 to 2 minutes.
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Add radish and cook for about 1 to 2 minutes. Add bok choy and cook for another 1 to 2 minutes.
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Add long beans, eggplant, and okra and continue to cook for 2 to 3 minutes.
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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.
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Season with salt to taste. Serve hot.
There’s a typo on #3, second line, which is what you wrote on #6. 🙂
Thank you so much, Celeste, for bringing it to my attention. Corrected the recipe 🙂
Want to know how the veggies retain its green color after the sour mix has been added. Every time I cook sinigang, the veggies turned yellow .Any suggestion?
Hi Connie
Try not to overcook the vegetables. Usually, it just takes 1 to 2 minutes for the greens to cook. After you add the green leaves in, turn off the heat, cover and allow the remaining steam to cook the vegetables through. Hope this helps.
If you cover the pot when you cook the veggies it will become darker and will not retain its green color. Put the veggies at the end while its boiling then turn off the heat and do not put the cover:)
Thanks for the tip:)
To retain the color of the veggies, I usually steam or blanch them in water prior to adding them on the dish. I don’t normally cook them in the soursop mixture as it will make it look overcooked. Not appealing anymore. 😊