Sinigang Na Salmon

Sen. Ernesto F. Herrera
Philippine Senate and Trade Union Congress of the Philippines, Manila

Just as curried food is to the Indians, sinigang is an indigenous and popular dish in the Philippines. Originally, sinigang in the native language referred to the cooking utensil and method of preparing the dish — the earthen cooking pot called sinangan or palayok is placed and warmed on a wood-fuelled earthenware stove called kalan, preparatory to actual cooking. In modern times, however, sinigang has become more associated with its distinctly piquant taste and aroma, hence, its description as “the dish with a zing.”

Sinigang is a versatile dish that is healthy and easy to prepare. It can be taken as a starter or as an entree when served with rice. With the basic recipe, one can have beef or pork, shrimp, or prawn, or any variety of fish sinigang. One may also experiment with one’s own combination of vegetable ingredients. It is a one-step dish, the only cooking it needs is boiling the fish or stewing the meat. And yet, the end result is gastronomically satisfying.

Owing to these, sinigang is common in homes. However, it is also featured in the menus of five-star international hotels and restaurants in metro Manila.

The following recipe was provided by the Manila Hotel — the oldest and most prestigious international hotel in the Philippines — which has the best sinigang in town.

  • 4 cups fish stock or rice washing
  • 3 whole fresh tomatoes
  • 2 onions, sliced
  • 1 pound salmon
  • 1/2 pound eggplant
  • 1/2 pound banana heart or artichoke
  • 1/2 pound string beans
  • 1/2 pound radish
  • 1/2 pound bok choy
  • 3 pieces jalapeno pepper
  • 3 tablespoons tamarind powder or lime juice
  • Fish sauce or salt and Aromat to taste

Place small kettle on stove, heat. When warm, pour in fish stock and add tomatoes and onions. When liquid boils, add salmon. Allow to boil again. Then, add remaining ingredients and season to taste. When cooked, transfer to a bowl, preferably earthen or wooden, for an exotic presentation. Serve hot. Makes 2-3 servings.

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