Filipino Sour Salmon Soup (Sinigang)
62
- Prep Time15 min
- Total Time25 min
- Makes6 servings
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.
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