Filipino sour salmon soup (Sinigang)

27

PREP TIME

15 min

TOTAL TIME

25 min

Serves

6

Filipino sour salmon soup (Sinigang)

Photo, Roberto Caruso.

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


Ingredients

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

Instructions

  • 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.

 

Mastering the basics: best-ever salmon

Nutrition (per serving)

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