Go Back
+ servings

Salmon Sinigang: Tamarind Stew with Vegetables

Salmon Sinigang is a soup stew with fish and vegetables flavored in tamarind broth and fish sauce or ‘patis’. Fresh vegetable greens and root crops are added to the broth, too. Simply start boiling the tamarind soup base then toss in the fish and vegetables for a slow simmer. This Sinigang recipe first published
on this blog a few years ago. Serves 2 or up to 4, if served with boiled rice.
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Salmon Sinigang Tamarind Stew Filipino
Servings: 2 people
Calories: 627kcal
Author: Asian in America


  • 1.5 pounds Salmon fillet
  • 1/2 cup calamansi or lemon juice divided, use 1/4 to marinate salmon, rest for broth
  • 4 to 5 cups water (or rice wash) for broth
  • 4 cups vegetable broth
  • 2 Tablespoons tamarind concentrate solid, from the block of concentrate or use liquid concentrate
  • 2 to 3 whole tomatoes sliced in quarters organic
  • 1 to 2 whole Asian eggplants sliced (from Asian markets; or use aubergines), about 1 1/2 cups
  • 2 to 3 cups fresh spinach
  • 2 Tablespoons fish sauce or 'patis'
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • boiled rice for serving


  • Prepare and marinate salmon fillet : Marinate with calamansi or lemon juice. Cover and set aside in the refrigerator for about 20-25 minutes till ready to add to broth. (Note: do not marinate longer than 25 to 30 minutes or fish will cook in the citrus juice).
  • In a large stockpot, over medium high heat, combine the water or rice wash (‘hugas bigas’), vegetable broth, lemon or calamansi juice, onions, tomatoes and tamarind concentrate. Bring this mixture to a boil then lower heat to a slow simmer for about 15 minutes.
  • Add the salmon and patis (fish sauce). The salmon will turn from bright orange to a light pale color which means it is cooked. This should take about 12 minutes.
  • Add the spinach, eggplants and cook for  5 minutes more. Season with salt and black pepper powder. Serve piping hot with boiled white rice and a dipping sauce of ‘patis’ (fish sauce) on the side.
  • Cook’s comments: other vegetables may be added to this Sinigang like sitaw (long green beans), radish, gabi (taro), kangkong (water spinach). Feel free to use a white fillet of fish for this if preferred. Add more soup stock or water if needed. And if you want a zing to the dish, add 1 or 2 bird’s eye chilies or what Filipinos call ‘siling labuyo’ and boil it with the sinigang broth.
  • Thanks for reading  my entry to this month's "Let's Lunch"  a virtual potluck event of food writers and bloggers from around the world. This month's theme is 'stews.' For more recipes check out  Twitter using the hashtag #LetsLunch or pin with us on our Pinterest boards. A round up of the other "Let's Lunch" food writers with links to their blogs will be available here soon.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe or content, please ask my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.


Serving: 1g | Calories: 627kcal | Carbohydrates: 34g | Protein: 72g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 3220mg | Potassium: 2846mg | Fiber: 6g | Sugar: 25g | Vitamin A: 4925IU | Vitamin C: 62.9mg | Calcium: 98mg | Iron: 4.4mg