Editorial sample recipeFilipinobeginnergluten-freedairy-free

Tangy Calamansi Tamarind Salmon Soup (Sinigang)

Name: Tangy Calamansi Tamarind Salmon Soup (Sinigang)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 400 g Salmon fillet, cut into 2-inch chunks; 1 l Water; 3 tbsp Tamarind soup base powder, sinigang mix; 2 tbsp Calamansi juice, or lime juice; 2 medium Roma tomatoes, quartered; 1 medium Red onion, quartered; 100 g Daikon radish, peeled and sliced into rounds; 100 g Baby spinach, washed

A comforting sour soup featuring tender salmon fillets, fresh tomatoes, and leafy green spinach in a bright citrus-tamarind broth.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Tangy Calamansi Tamarind Salmon Soup (Sinigang)

AI illustration

Technique to learn

Acid-Simmered Broth Infusion

Building a sour vegetable base broth before poaching delicate seafood to prevent overcooking the fish.

Instructions

Step 1: Bring water to a boil in a medium soup pot over high heat.
Step 2: Add quartered tomatoes and red onion; simmer for 5 minutes until soft.
Step 3: Whisk in tamarind soup base powder and calamansi juice until completely dissolved.

Step 4: Add radish slices and simmer over medium heat for 4 minutes until slightly translucent.

Step 5: Carefully drop salmon chunks into the simmering broth and cook for 4-5 minutes until cooked through.

Step 6: Stir in baby spinach, remove pot from heat immediately, and allow leaves to wilt before serving.

Cooking tips

Add delicate leafy greens right at the end to preserve color and nutrients.
Salmon skin can be left on or removed based on texture preference.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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