Sinigang Fried Salmon Belly

It was all because we were at the supermarket yesterday and I saw several beautiful strips of Salmon belly.

I was raised in a home where everyone love seafood and vegetables; where Shrimps were served on regular days and crabs and clams were a familiar sight at Sunday lunches.  My siblings and I argued over who gets the last squid, craved for our mom’s Ginataang Tulingan (Tuna in coconut milk) and fought over who deserves to get the head of the Maya Maya (Emperor white snapper), aside from dad who pretty much wins it all the time.

image_1My husband is no seafood lover. Although he eats Milkfish and Tilapia and likes steamed shrimps, he prefers meat and chicken; so sometimes, because it’s impractical to be preparing a separate dish just for myself, I feel quite deprived of my favorite foods.

Not that Jay doesn’t try, he does, especially when my side of the family come together for family dinners or lunches, but it takes time for someone who’s not into it to learn to appreciate seafood. What I’m doing is introducing them to him and the kids little by little.

That’s why I just had to get those Salmon belly strips!

I wasn’t sure on what to do with it at first, to be honest, until I found this type of eggplant in one of the shelves!

I’ve been looking for this for so long and they’re usually unavailable whenever I go to the groceries. The long, purple one is more popular around here.

This type of eggplant is the best for Sinigang, so I decided that that was what I wanted to do with the Salmon Belly –I was going to make Sinigang with it!

What is Sinigang?

Sinigang is a staple Filipino soup dish that is characterized by its sour flavor.

Traditionally, the sour-ness is produced by Tamarind included in the soup, but local manufacturers have produced instant Sinigang flavor mixes that most Filipinos now use when they want to cook this dish.

Frying the belly


My problem with fish dishes is that sometimes, they have “fishy” aftertaste and I know that my kids will immediately dislike the food if they even have a hint of that aftertaste.

My mom, who’s a great cook by the way, advised me to put in a little ginger and I did try that a couple of times, but I don’t like tasting ginger in my Sinigang, so I decided to fry the Salmon belly strips and rid them of the “fishy” aftertaste once and for all.

Here’s how I cooked my Sinigang Fried Salmon Belly:


1K Salmon belly strips
sliced into shorterpieces
2-3 Eggplants, sliced into small pieces
1 small Radish, peeled and sliced into thin pieces
Kangkong leaves
1 pack Sinigang mix (I prefer the one mixed with Gabi)
1 long hot pepper (optional)
Ground pepper

How to cook Sinigang Fried Salmon belly strips:

1. Season the Salmon belly strips with salt and pepper

2. Heat oil in pan, then fry the Salmon belly strips. Start with the side of the skin, then turn over when they are slightly brown.

3. Once the Salmon belly strips are cooked, take them out of the pan, put them on kitchen towels and set them aside.

4. In a pot, heat a little oil then saute your onions and tomatoes.

5. Add in the sliced Okra, Eggplant and Radish. Mix them together and let them simmer.

5. Pour in water, enough to make soup.

6. Add the Sinigang mix, then stir the vegetables in the pot very carefully, and only until the Sinigang mix is dissolved with the soup. Keep the fire low.

7. Add some salt (as desired).

8. Wait until the soup boils before adding in the Kangkong leaves and the Salmon belly strips.

9.Let it simmer for 7-8 minutes before serving.

Everyone ate, everyone happy


My husband, who’s the super supporter of my cooking, says he loves it! Our kids love Sinigang and it’s not so hard to get them to eat the vegetables included in it (except for the radish which I had to cut in really tiny pieces so they can swallow them without choking).

I liked it.

An old Filipino proverb says that if you’re the cook, you won’t have any appetite for the dishes you prepare, but that’s not true with me at all. I eat everything I cook which is probably why with all the exercising, losing weight can be very challenging. 

But going back to the Salmon belly strips, it’s my first time to cook this Sinigang variant and I’m happy I went for it because I came up with this yummy dish.  As one wise comment-er, Rina De Alban, pointed out below, the frying adds an interesting, unique flavor and texture to the dish. The saltiness of the fried Salmon balances the sourness of the soup well.

A friend of mine suggested topping pasta with Fried Salmon, sounds interesting right? Maybe I’ll do that next, but for now, try this recipe let me know what you think.

Till next time!

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  1. hhmm, interesting technique with the frying! does it only remove the fishy flavor or do you think it adds a little something din to improve the taste? must be, right? I usually use mustasa leaves instead of kangkong in fish sinigang, and that seems to mesh well with ginger, but it’s interesting to try frying the fish too!

    1. Actually, it does add a little something to the flavor. You can still taste the Salmon but the crispiness and the taste itself makes for an interesting dish. Thanks for pointing that out, I’ll add it into the text. 🙂 I’ll try Mustasa next time.

  2. Like your hubby, I’m not fond of fish. I eat almost every kind of seafood, hindi lang fish. But salmon I like, so for me, your recipe is a must-try!

  3. Sinigang is one of my kiddos faves. I actually prefer fish than pork when it comes to sinigang si hubby lang makulit na gusto pork., you know I should try your version hihi 😀

  4. This looks delicious. I can’t wait to try it out. I never liked salmon in any soup-base because of that fishy taste (love it grilled or fried though), I think pagprito bago isigang would be interesting.

  5. I love salmon too but find it quite expensive. But one time we scored big on a buy 1 kilo, take 1 kilo deal on Salmon heads. Hubby used it to cook Sinigang sa Miso. That was heaven!

  6. I am really not fond of seafoods like your husband. So I agree when you said that it takes time before we appreciate such. Hehehe. But putting the salmon in Sinigang was perfect and really easy to cook. I am no cook so definitely this easy cooking you had is one step forward, Hehehe. =)

  7. I’ve been looking for some salmon dishes to try. Thank you for sharing this. My husband and yours are the same, and I know how you feel. I can’t eat some of my favorite dishes because hubby doesn’t like it, and it’s very impractical to have 2 dishes with just the 3 of us to eat.

  8. Like Mommy Levy, I am also looking for Salmon dishes to try. Photos pa lang, Mommy May, ang sarap-sarap na! Napakasarap humigop ng Sinigang sa malamig na panahon at tuwing tag-ulan. One more thing, your Salmon is fried so hindi siya malansa. Good idea!

  9. I love salmon and any seafood but we rarely cook them kasi we can’t go to the market most of the time. Dapat seafoods are cooked fresh always. My husband cooks sinigang na ulo ng salmon but we haven’t tried the belly.

  10. Good thing I read this post. Last week lang we cooked sinigang na salmon belly. Though it was okay… I don’t like the aftertaste (malansa). Definitely, I’ll try this one.

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