Sinigang na Salmon Belly: Easy Miso Sabaw Recipe

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What is Sinigang na Salmon Belly?

This version of sinigang uses salmon belly simmered in a sour-savory broth enriched with miso-flavored sinigang mix. Known for its buttery texture and natural richness, sinigang na salmon belly creates a sabaw that’s both maasim and malinamnam. Compared to lighter seafood soups like Sinigang na Hipon, this dish feels fuller and more satisfying without being too heavy.

Why Masarap?

What makes sinigang na salmon extra sarap is the balance of flavors and textures. The salmon belly stays tender and juicy while soaking up the asim-linamnam broth. The miso adds depth, tomatoes and onions bring natural sweetness, okra slightly thickens the sabaw, and mustard leaves add a gentle bite. It’s the kind of sabaw that feels comforting from the first sip hanggang huling kutsara.

Best Enjoyed For

This Sinigang na Salmon dish is best enjoyed for lunch or dinner, especially when craving a hearty sabaw that’s filling but still light on the tiyan. It’s also a great alternative to more traditional versions like Sinigang na Baboy when you want something a little lighter but just as satisfying.

Ingredients

3 salmon belly portions, cut into serving pieces
2 packs (25 g each) Knorr Sinigang na May Miso Recipe Mix
1 bunch mustard leaves
12 pieces okra
2 medium tomatoes, wedged
3 pieces long green peppers
2 medium yellow onions, wedged
6–8 cups water
½ teaspoon ground black pepper
2–3 tablespoons fish sauce (patis)

How to Cook Sinigang na Salmon Belly

Pour water into a cooking pot and bring it to a boil.
Add the onions and tomatoes, then let the broth boil again until fragrant.
Gently add the salmon belly pieces and stir lightly to keep the fish intact.
Once the soup comes back to a boil, add the sinigang mix and stir until fully dissolved.
Add the long green peppers, cover the pot, and simmer over medium heat for about 10–12 minutes.
Add the okra, ground black pepper, and fish sauce. Stir gently, cover, and cook for another 5 minutes.
Add the mustard leaves last, cover, and cook for 3–5 minutes until just wilted.
Transfer to a serving bowl and serve hot.

Serving Suggestions

Serve this sinigang na salmon dish piping hot with plenty of steamed white rice to soak up the flavorful sabaw. For a balanced Filipino meal, pair it with a dry ulam like Chicken Adobo—the rich, savory sauce contrasts perfectly with the sour broth.