How to Cook Salmon Sinigang - Panlasang Pinoy
How to Cook Salmon Sinigang - Panlasang Pinoy is a easy Filipino recipe that serves 4. 350 calories per serving. Recipe by Panlasang Pinoy on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $41.67 total, $10.42 per serving
Ingredients
- 1 kg Salmon Fillet (Skin removed, cut into 4-6 pieces)
- 1.5 L Water (Filtered or clean tap water)
- 2 medium Tomatoes (Ripe, quartered)
- 1 large Onion (Yellow onion, sliced)
- 200 g Daikon Radish (Cut into 1/2-inch pieces)
- 150 g String Beans (Trimmed and cut into 2-inch pieces)
- 150 g Okra (Sliced lengthwise)
- 2 Long Chili (Siling Pansigang) (Whole, seeds left in for heat)
- 150 g Kangkong (Water Spinach) (Separate stalks (100g) and leaves (50g))
- 2 Tbsp Fish Sauce (Filipino patis, adjust to taste)
- 0.5 tsp Ground Black Pepper (Freshly ground)
- 3 packs (10g each) Knorr Sinigang sa Isda Mix (Specially formulated fish sinigang seasoning)
Instructions
Prepare Ingredients
Wash and chop all vegetables: quarter tomatoes, slice onion, cut daikon into bite‑size pieces, trim string beans, slice okra, separate kangkong stalks from leaves. Cut salmon into portions and set aside on a plate.
Time: PT10M
Start the Broth
Bring 1.5 L of water to a rolling boil in the cooking pot. Add the quartered tomatoes and sliced onion. Let it boil for about 5 minutes.
Time: PT5M
Add Daikon
Add the chopped daikon radish to the pot. Cover and simmer for 5 minutes until the radish begins to soften and release flavor.
Time: PT5M
Cook the Salmon
Gently slide the salmon pieces into the broth, one at a time. Cook for 2 minutes; the fish will turn opaque but remain tender.
Time: PT2M
Season with Sinigang Mix
Stir in the three packets of Knorr Sinigang sa Isda mix until fully dissolved. Bring the soup back to a gentle boil.
Time: PT2M
Add Remaining Vegetables
Add the long chili, sliced okra, and string beans. Cook for 2 minutes, keeping the vegetables crisp.
Time: PT2M
Season and Finish Vegetables
Add the kangkong stalks, sprinkle ground black pepper, and pour in fish sauce. Simmer for 3 minutes.
Time: PT3M
Final Touches
Add the kangkong leaves, cover the pot, turn off the heat, and let the soup sit for 5 minutes to finish cooking the greens.
Time: PT5M
Serve
Ladle the hot salmon sinigang into bowls and serve immediately, optionally with steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Pescatarian, Gluten-Free (ensure fish sauce is gluten‑free), Low‑Carb
Allergens: Fish, Soy (if using soy sauce as substitute)
Ingredient Substitutions
- Instead of Salmon Fillet: Salmon belly, Salmon steak, Firm white fish such as tilapia or catfish
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Onion: Shallot
- Instead of Daikon Radish: Regular radish, Turnip
- Instead of String Beans: Green beans
- Instead of Okra: Zucchini
- Instead of Long Chili (Siling Pansigang): Bird's eye chili
- Instead of Kangkong (Water Spinach): Spinach
- Instead of Fish Sauce: Soy sauce, Salt
- Instead of Ground Black Pepper: White pepper
- Instead of Knorr Sinigang sa Isda Mix: Homemade tamarind broth
Equipment Needed
- Cooking Pot
- Knife
- Cutting Board
- Ladle
- Measuring Cup
- Spoon
Critical Steps — Do Not Skip
- Start the broth with tomatoes and onion
- Add daikon and simmer for flavor release
- Cook the salmon briefly to avoid overcooking
- Final residual cooking of kangkong leaves
Chef Tips from the Video
- For an authentic tang, use fresh tamarind pulp instead of the packet mix.
- A small pinch of brown sugar can round out the sourness without making the soup sweet.
- Serve with steamed jasmine rice to soak up the flavorful broth.
Troubleshooting
Broth is too sour.
Add a pinch of sugar or a splash of water to balance the acidity.
Broth is not sour enough.
Stir in an extra half packet of the sinigang mix or a tablespoon of tamarind paste.
Salmon becomes dry.
Reduce the cooking time; salmon should be added just before the final boil and removed when it turns opaque.
Vegetables are mushy.
Add the vegetables later or shorten their cooking time to keep them crisp.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the broth and dissolve the sinigang mix a day ahead; refrigerate and reheat gently.
- Keep the salmon portion separate and add it just before serving to prevent overcooking.
Frequently Asked Questions
What is the cultural significance and history of Salmon Sinigang in Filipino cuisine?
Sinigang is a beloved Filipino sour soup traditionally made with pork, shrimp, or fish. Using salmon adds a modern, health‑focused twist while preserving the classic tamarind‑based sourness that Filipino families enjoy during rainy days and celebrations.
What are the traditional regional variations of sinigang in the Philippines?
Regional sinigang varies by the souring agent: tamarind in Luzon, guava or green mango in Visayas, and batuan or kamias in Mindanao. Fish sinigang, especially with milkfish or catfish, is common in coastal areas, while salmon is a newer, upscale adaptation.
How is Salmon Sinigang traditionally served in the Philippines?
It is served hot in a deep bowl, often accompanied by steamed white rice. Diners ladle the broth over the rice or eat the soup first and then enjoy the rice separately, balancing the sour broth with the neutral rice.
What occasions or celebrations is Salmon Sinigang associated with in Filipino culture?
Sinigang is a comfort food for everyday meals but is also served during family gatherings, birthdays, and rainy‑day get‑togethers. The bright sour flavor is believed to invigorate and warm the spirit during cooler weather.
What authentic ingredients are essential for traditional sinigang, and what can be substituted in this Salmon Sinigang recipe?
Traditional sinigang uses tamarind, fish sauce, and local vegetables like kangkong, radish, and okra. In this recipe, the Knorr Sinigang mix can be replaced with fresh tamarind pulp, and salmon can be swapped for milkfish, catfish, or any firm white fish.
What other Filipino dishes pair well with Salmon Sinigang?
Serve it alongside fried fish (daing), grilled pork belly (inihaw), or a simple vegetable stir‑fry (gising‑gising). A side of pickled vegetables (atchara) also complements the sour broth.
How has the use of salmon in sinigang evolved in modern Filipino cooking?
Salmon, once considered a luxury import, is now widely available in Philippine supermarkets. Modern home cooks use it for its rich flavor and omega‑3 benefits, creating a fusion of traditional sour broth with contemporary health trends.
What are the most common mistakes to avoid when making Salmon Sinigang?
Common errors include overcooking the salmon, which makes it dry, and adding the sour mix too early, which can make the broth overly acidic. Also, overcrowding the pot with vegetables can cause them to become mushy.
Why does this Salmon Sinigang recipe use Knorr Sinigang sa Isda mix instead of fresh tamarind?
The packet mix provides a consistent sour flavor and saves time, especially for home cooks who may not have fresh tamarind on hand. It also ensures the right balance of salt and sourness without extra preparation steps.
What does the YouTube channel Panlasang Pinoy specialize in?
Panlasang Pinoy focuses on authentic Filipino home cooking, offering step‑by‑step video tutorials of classic dishes, street food, and modern twists, all presented in Tagalog with clear English subtitles for a global audience.
Last updated: August 19, 2026
