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 have on hand.
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
- 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
In a large pot over medium heat, bring water to a boil. Add fish sauce.
Add kamias, onions, tomatoes, and chili pepper. Cook for about 1 to 2 minutes.
Add radish and cook for about 1 to 2 minutes.
Add long beans, eggplant, and okra and continue to cook for 2 to 3 minutes.
Add bok choy and cook for another 1 to 2 minutes.
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.
Season with salt to taste. Serve hot.