Sinigang na Salmon Belly at Hipon

Ingredients for Sinigang na Salmon Belly at Hipon

• 400 g large prawns, shelled
• 600 g salmon belly
• 1 large packet Tamarind Mix (Sinigang Mix) or 1/2 cup tamarind pulp
• 2 large tomatoes, sliced
• 1 large red onion, quartered
• 1 large radish, thinly sliced
• 1 bunch spinach
• 3 green finger chillies, halved
• Freshly ground black pepper
• Fish sauce
• 800 ml water

How to cook Sinigang na Salmon Belly at Hipon

1. 1.If using tamarind pulp, boil it with 2 cups water until soft, strain the liquid, and reserve it.
2. 2.Put onion, chillies, tomatoes, and radish in a pot. Add remaining water, or all 800 ml when using Sinigang Mix, and bring to a boil.
3. 3.Add prawns, salmon belly, and Sinigang Mix if using. Simmer for 5 minutes until seafood is just cooked.
4. 4.Add spinach and simmer 2 minutes until wilted.
5. 5.Season with fish sauce and black pepper, then ladle into bowls.