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Salmon Head Sinigang a sour soup from the Philippines

Salmon is extremely rich in omega-3 fatty acids which have many powerful benefits for both body and brain. From maintaining heart health to fighting inflammation to reducing anxiety, they're vital for optimal health.

Pick up salmon head at your local fish market where they can usually be found at $2-3/lb, inexpensive and in our opinion one of the best cuts on this fish as they're packed with flavor and delightful textures. ​You can substitue any cut of salmon but in our opinion, the fattier the better for Sinigang.

Sinigang is considered by some to be the national dish of the Philippines. Try the quick recipe below, done cooking in just 10 minutes!

It's a wonderful, refreshing soup that packs a sour punch via tamarind and green mango.

Salmon Head Sinigang

Serves 2-3. Use a stock pot. Pair with rice, eat with your hands and slurp from your bowl. The ultimate comfort meal.


  • 3 tbs Kusî sinigang seasoning

  • 3 cups water

  • 1 piece salmon head cut in half, gills removed (ask for it to be cleaned/cut at your market)

  • 1 medium onion, sliced

  • 1 bunch bok choy or spinach

  • 1 handful string beans

  • 2 small tomatoes, diced into quarters

Optional ingredients

  • 1 thumb ginger, grated

  • 1 medium radish, sliced

  • 1 medium eggplant, sliced

  • 5 pcs okra

  • 3 pcs chili pepper

  • 1 tbs fish sauce​


  1. In a pot, bring water to boil.

  2. Set the bok choy aside in a soup bowl.

  3. Add the rest of the ingredients to the boiling water then simmer for 10 minutes.

  4. Adjust soup to taste, adding seasoning for more sourness.

  5. Ladle into prepared bowls and enjoy with rice on the side.

Salmon Head Sinigang a sour soup from the Philippines


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