Sinigang na Salmon Belly with Kangkong

Salmon belly gives sinigang a rich broth, so a bright sour base keeps the soup balanced. Add the fish only after the vegetables are nearly tender; vigorous boiling can break the pieces and cloud the pot.

Ingredients for four bowls

• 500 g cleaned salmon belly, cut into serving pieces
• 1 onion, quartered; 2 tomatoes, quartered
• 1 small radish, sliced; 150 g sitaw, cut into short lengths
• 1 bunch kangkong, washed and trimmed
• About 1.2 litres water and tamarind broth or sinigang mix to taste
• Fish sauce or salt, added carefully at the end

Method

1. Simmer the onion and tomatoes in the water until the tomatoes soften. Press them lightly into the broth.
2. Add the radish, then the sitaw. Cook until both are almost tender before adding the souring ingredient.
3. Lower the heat. Slide in the salmon belly and simmer gently until the thickest pieces are cooked through. Use a food thermometer if available; fish should reach 63°C (145°F).
4. Add kangkong stems, then leaves. Cook briefly until wilted. Taste the broth and add fish sauce or salt only as needed.

If using packaged sinigang mix, begin with less than the packet suggests and adjust after the fish cooks. Different brands vary in acidity and salt. Fresh calamansi can add brightness at the table, but the tamarind should provide the main sour note.

Keep raw fish and ready-to-eat vegetables on separate boards. Refrigerate any leftover soup promptly, in shallow containers, and reheat only the portion needed. For temperature guidance, see the FoodSafety.gov cooking chart.