Filipino sour salmon soup (Sinigang)

Prep 15 min
Total 25 min
Serves 6

Celebrate warm food and sweater weather with a hearty colourful bowl – it’s pure comfort on a wintry day.



1 tbsp
canola oil
onion, thinly sliced
garlic cloves, minced
small jalapeño, seeded and chopped
6 cups
3 tbsp
200 g
squash or pumpkin, unpeeled cut into 1-in. pieces
Japanese eggplant, cut into 1/2-in. chunks
200 g
long beans or green beans, trimmed and cut into 2 1/2-in. pieces (2 cups)
vine-ripened tomatoes, seeded and coarsely chopped
450 g
skinless salmon fillet, cut into large chunks
1/4 cup
white vinegar


  • HEAT oil in a large pot over medium. Add onion and cook until it starts to soften, about 2 min. Add garlic and jalapeno and cook for 1 min. Add water, fish sauce, squash, eggplant and beans. Boil, then reduce heat to medium. Gently boil until squash is almost tender, 7 min. Add tomatoes, salmon and vinegar during the last 2 min of cooking. Serve with steamed rice. Kitchen Tip: Swap in haddock or halibut for salmon.



Calories 233
Protein 18 g
Carbohydrates 13 g
Fat 13 g
Fibre 2 g
Sodium 753 mg
Excellent source of vitamin A

Mastering the basics: best-ever salmon

Issue: February 2017

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Photo credit: Photo, Roberto Caruso.

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