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Filipino sour salmon soup (Sinigang)

57

  • Prep Time15 mins
  • Total Time25 mins
  • Makes6 servings
Filipino sour salmon soup (Sinigang)

Photo, Roberto Caruso.

Chatelaine Triple Tested

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

See more of our best soup recipes.

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