Kamias (bilimbi), eggplant, okra, finger chilies and kangkong (water / swamp spinach) are combined with thick chunks of salmon belly to create a seafood version of the iconic Filipino sinigang.As with many soup dishes in the Philippines, sinigang is served with rice as a main dish.
1bunchkangkong(water / swamp spinach) cut into two-inch lengths, stalks and leaves separated
500gramssalmon bellycut into two-inch pieces
Instructions
Heat the cooking oil in a pot. Saute the garlic, onion, tomato and chilies for about a minute.
Add the kamias and pour in about two tablespoons of fish sauce. Stir.
Set the heat to low, cover the pot and cook until everything softens and starts to liquefy. It'll take about ten minutes.
Pour the vegetable or fish broth into the pot and bring to the boil. Taste, add more fish sauce to balance the acidity of the kamias.
Add the okra, eggplant, thick stalks of the kangkong and thin stalks of the kangkong at two to three-minute intervals.
Finally, add the salmon belly and kangkong leaves. When the soup comes to a hard boil, turn off the heat, cover the pot and leave to cook the fish in the residual heat for five minutes.
Give the salmon belly sinigang broth a final taste. Add more fish sauce, if needed. Serve immediately.