Instant Pot Sinigang na Salmon – Tamarind Stew
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Are you all candied-out from the cloyingly-sweet chocolates left over from Halloween? We are. So, I cooked Instant Pot Sinigang na Salmon – Tamarind Fish Stew with Vegetables for today. It was a refreshing, wholesome change to the rich candies.
As I mentioned in a recent blog post, last year, my culinary friend, Pat Tanumihardja asked me to kitchen test Filipino recipes for her forthcoming cookbook Asian Instant Pot Pressure Cooker Meals. This Sinigang was one of those I tested. It turned out so good, that here we are, I made the Salmon Sinigang again.
The classic Sinigang, an everyday soup meal in Philippine homes, with tart, tangy tamarind flavors, is meant to be cooked with backyard vegetables. If it’s a fish sinigang, the fresh catch-of-the-day is the centerpiece of the entrée. I don’t live by the shore, but the next best thing I have to fresh fish is my subscription box of wild-caught salmon and seafood. When my box arrives, I can’t wait to cook the fish in the familiar ways we love.
Yesterday’s Halloween was unusual. First, we had snowflakes the day before. Our autumn leaves were not ready for premature snow. Blame that on the global climate which needs attention. Also, a full moon was visible for all time zones on earth yesterday. Something that hasn’t happened since 1944, according to scientists. These are wild times indeed. But no matter what happens on earth and on this galaxy, may things soon change dramatically for the good of all, for this beautiful planet of ours, and for all of us who call it home. Meanwhile, pour piping-hot Sinigang na Salmon in a bowl right now and you’ll be okay. Be safe, friends.
Instant Pot Sinigang na Salmon - Tamarind Stew
- Instant Pot multicooker - 6 quarts or 8 quarts.
- 2 whole (600 ounces each) wild-caught salmon fillets
- 2 Tablespoons vegetable oil
- 1 whole medium-sized white or yellow onion, sliced
- 2 cloves garlic, peeled, minced
- 2 whole large tomatoes, sliced
- 2 Tablespoons patis (fish sauce)
- ⅓ cup tamarind liquid concentrate
- 6 cups chicken or fish stock, or use water
- 1 pinch salt
- ½ teaspoon ground black pepper
- 1 whole Asian eggplant, sliced
- 2 oz. (60 g.) green beans, trimmed, sliced into 2-inch pieces
- 2 cups fresh baby spinach, or use kangkong (water spinach), trimmed, cut into 2-inch length pieces
- steamed rice
- ¼ cup patis (fish sauce), for dipping sauce
- ½ whole lemon, sprinkled into patis, for dipping sauce
To cook in the Instant Pot:
- Click Saute. Add oil. When oil is hot enough in about 1 to 2 minutes, saute the onions, garlic and tomatoes. Pour the patis (fish sauce).Add the salmon fillets to the inside pot with the sauteed ingredients. Sear the salmon for 2 to 3 minutes.Hit Cancel.
- Pour the tamarind concentrate, and the stock. Season with salt and black pepper.Close and lock the lid. Set the steam Valve to sealing.Click Manual/Low for 3 minutes. Then once pressurized, for 20 to 25 minutes, the cook cycle will start.When timer beeps, do a quick release. Press Cancel. Carefully open the lid. Place the lid on a safe, dry place on counter.Using a fork, check if the salmon is done. If the fish flakes easily, it is done. If salmon is still a medium-rare, close the lid. Allow to cook in the residual heat for 5 minutes more.Add the eggplants, green beans and spinach last. Nestle the vegetables next to the salmon. Cover and click Keep Warm. Let the vegetables cook in the slow, residual heat for 5 minutes or so. Serve warm with rice and a side sauce of patis sprinkled with lemon juice.
- In the original recipe, cookbook author Pat Tanumihardja used a whole Salmon Head. When it was cooked, she removed the salmon head, and picked out the meat. Then, she placed them in individual soup bowls, with the cooked vegetables.A Sinigang dish is a forgiving recipe. You can add vegetables in season. Other Sinigang recipes use daikon radish and Thai chilies. Feel free to add these if preferred.
Instant Pot Notes:
- It takes about 17 minutes for the Instant Pot to preheat before cooking time begins. For safety, use accessories recommended for the Instant Pot. For more information, please read the product manual.Instant Pot is the brand name of a multicooker that cooks in high and low pressure.
- This is not an ad. I was not paid by the cookbook author or the Instant Pot company to endorse the cookbook or the appliance. My opinions are my own.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
Yum! This looks so delicious and tasty!