Sinigang na Salmon Belly sa Kamias Recipe

Sinigang na Salmon Belly sa Kamias with delicious vegetables and fish in a sour soup is the perfect winter comfort food. It is delicious and served with rice or by itself!

Sinigang na Salmon Belly sa Kamias Recipe

There are many sinigang recipes on our blog, but even though they’re all great, sinigang, akin to salmon belly kamias, is the most delicious! Of course, I will never turn down the taste of piping hot sinigang of any kind; however, this version with salmon is one of my favorite recipes to cook at home.

It’s faster to cook, and it’s healthier as well! So if you’re looking for an excellent replacement for the beef and pork in your next soup, sour fish is an excellent source of protein of superior quality and omega-3 fatty acids, which are healthy for your heart.

What do you need to cook?

Kamias is among the most popular souring agents used in sinigang. It provides an exciting alternative to the tamarind pods that are so commonplace.

The vegetables in the recipe are my favorite to include in my sinigang, but feel free to replace them with pechay, kangkong, spinach, or any other variety you’ve got in your fridge.

The melting-in-your-mouth softness and taste of the salmon fat elevate our traditional Filipino soup with a sourness to a new level of Yum. The head of salmon is also an excellent cut to make.

Tips for Cooking

The soup is effortless and quick to prepare. To ensure the fish doesn’t overcook and break up within the soup, cook the kamias until they release the most flavor. Cook the veggies until tender ahead of adding bellies.

How do you serve and store?

The soup can be served as an appetizer meal for dinner or lunch with rice that you have steamed. Serve it with patis and silica as a dipping sauce to get the most enjoyment!

Place leftovers in an airtight container, refrigerate until 3 days or store for up to two months. Reheat the food on the stove or microwave until it is hot.

Sinigang na Salmon Belly sa Kamias Recipe

Sinigang na Salmon Belly sa Kamias with delicious fish belly and vegetables served in sour soup is the perfect comfort food for cold weather. It is delicious and served with rice or by itself!


  1. 6 cups of water
  2. 1 banana chili
  3. 2 cups kamias
  4. 1 Tablespoon fish sauce
  5. 2 medium tomatoes, quartered
  6. 4 pieces of okra, ends are trimmed
  7. salt according to your taste
  8. 1 bunch of bok Choy
  9. 1 Cup labanos (radish) Peeled, then cut into pieces
  10. 1 lb salmon belly cleaned, then cut into pieces
  11. 1 small onion peeled, quartered, and peeled
  12. 1 eggplant that has been trimmed and stemmed, then cut into pieces
  13. 1 cup beans long End trimmed and cut into lengths of 3 inches


  • In a large saucepan at medium-low temperature, bring the water to the point of boiling. Add fish sauce.
  • Add onions, kamias, and tomatoes along with chili powder. Cook for approximately one to two minutes.
  • Add the radish, and cook for around 1 to 2 minutes. Include long beans, eggplant, and okra, and cook for about 2 to 3 minutes.
  • Add bok choy, and cook for an additional one to two minutes.
  • Add salmon and cook for approximately 7-10 minutes or until the fish is pink, flakes easily, and vegetables become tender but crisp.
  • Salt and pepper to taste. Serve hot.

Sinigang na Salmon Belly sa Kamias

Leave a Reply