I don’t really cook fish that much but around a month ago, an office friend shared her blood type diet to me. It entailed eating a few servings of fish every week and salmon is one of the fish varieties allowed for my blood type. This led me to experimenting in the kitchen and I was surprised that it actually turned out good. Well, at least good enough for my first try.
SINIGANG NA SALMON BELLY
Ingredients:
- Salmon belly strips
- 1 onion, sliced
- 4 tomatoes, sliced
- 1 bunch of kangkong, leaves and upper stalks
- ½ bunch sitaw, cut to around 3inches long each
- 2 green chili peppers
- ½ pack “sinigang sa sampalok” mix
- Cooking oil, for sautéing the onion and tomatoes
- 6 pcs calamansi, juice only
- Fish sauce (patis), to taste
- Water of your desired amount
Cooking Instructions:
- Heat cooking oil in a saucepan and sauté sliced onion.
- When onion turns translucent, stir in the sliced tomatoes.
- When the flesh of the tomato begins to separate from the skin, add patis and water.
- When the water boils, add the salmon belly strips and simmer for around 5 minutes.
- Add the sitaw and green chili peppers. After around 2-3 minutes, put in the kang kong.
- Squeeze in the calamansi juice and adjust the taste to your liking.
- When the kang kong leaves start to wilt, turn off heat.
- Enjoy with a bowl of freshly steamed white rice! 🙂