You can cook salmon belly in various ways, but the best one yet is to turn it into salmon sinigang. Best to have on cold rainy days or when you’re feeling under the weather, this savoury-tangy broth will revitalise you and fill you with warmth. Salmon sinigang is packed with flavour in each bite, and you’re guaranteed to go back for seconds. Make this salmon belly recipe at home.
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 4 servings
Ingredients
1.4l of water
2 tomatoes, quartered
1 onion, quartered
170g of Daikon radish, sliced
690g of salmon belly
30g of Knorr Sinigang mix
4 pieces of long green peppers
8 pieces of okra
10 snake beans, cut into 2-inch pieces
1 bunch of kangkong, leaves removed and stalk cut into small pieces
3 tbsp of patis
¼ tsp of black pepper
Equipment
1 pot
Directions
In a pot, bring water to a boil.
Add tomatoes, onions, and Daikon radish. Cover with the lid and cook for 5 minutes.
Add in the salmon belly and cook for another 2 minutes.
Add Knorr Sinigang mix and stir until well incorporated.
Add long green peppers, okra, and snake beans. Cover and cook for another 2 minutes.
Add kangkong stalks, season with patis and black pepper and cook for 3 minutes.
Toss in the kangkong leaves, turn the heat off, and cover the pot. Let it sit for 5 minutes.
Serve immediately!
Other Salmon Parts
You can always modify this salmon belly recipe to include other parts according to your preference or to extend the servings. Popular options include salmon fillets, heads, and steaks.
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