Every family has their own version of sinigang. The souring agent alone can tell you where someone grew up.

While tamarind is the version most Filipinos know, many homes in Western Visayas and parts of Mindanao reach for batuan, a small native fruit prized for its bright, clean acidity and delicate fruitiness. It's the perfect match for Premium Jumbo Salmon Belly, whose generous cut gives you both flaky salmon meat and buttery, omega-3-rich belly in every serving.

The best way to enjoy it? Spoon some hot rice into your bowl, pour over plenty of broth, pick up a piece of salmon with a little belly attached, and finish with a squeeze of calamansi if you like your sinigang even brighter.

Sinigang na Salmon Belly sa Batuan

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 2–3

Ingredients

For the Sinigang

500g Premium Jumbo Salmon Belly
4 cups water or light fish stock
⅓ cup batuan paste
1 medium tomato, quartered
1 medium white onion, quartered
2 tbsp sliced ginger
1 cup sliced radish (labanos)
1 cup sliced eggplant
8–10 okra
1 cup sitaw, cut into 2-inch pieces
2 cups kangkong
2 green finger chilies (siling haba)
2 tbsp fish sauce, or to taste
Freshly ground black pepper, to taste

For Garnish

Fresh kangkong leaves
Extra sliced green chili (optional)
Calamansi halves (optional)

Procedure

Build the Broth. Combine the water or fish stock, onion, tomato, and ginger in a large pot. Bring to a gentle boil, then reduce to a simmer for about 10 minutes to draw out the natural sweetness of the vegetables.

Add the Batuan. Whisk the batuan paste into the broth until fully dissolved. Simmer for another 3 to 5 minutes, then season with the fish sauce and freshly ground black pepper to taste.

Cook the Vegetables. Add the radish and simmer for 3 minutes. Add the eggplant and cook for another 2 minutes, then add the okra, sitaw, and green finger chilies. The vegetables should be tender while still vibrant.

Cook the Salmon. Lower the heat until the broth is gently simmering. Carefully add the salmon belly pieces and cook for 4 to 5 minutes, depending on their thickness, until just cooked through while remaining moist. Avoid stirring vigorously to keep the salmon intact.

Finish the Sinigang. Turn off the heat and fold in the kangkong. Allow the residual heat to wilt the leaves for about 30 seconds, then taste and adjust the broth with more fish sauce or batuan paste if needed.

Serve Immediately. Ladle the broth and vegetables into deep bowls, arrange the salmon belly neatly on top, and garnish with fresh kangkong leaves, extra green chili if desired, and calamansi on the side. Serve with plenty of hot steamed rice.

Notes

Why Pacific Bay?

Premium Jumbo Salmon Belly gives you a generous slice of flaky salmon meat and rich belly fat in every portion. As it gently cooks, the omega-3-rich belly fat melts into the broth, adding body and a silky mouthfeel while the salmon meat stays moist and tender. Hand-cut from premium imported salmon, it makes a deeply satisfying bowl of sinigang much easier to prepare at home.

Chef's Tip

Keep the broth at a gentle simmer once the salmon is added. A rolling boil can break the belly apart and overcook the meat. Add fresh tomato wedges and a small splash of fish sauce just before serving for a brighter, more aromatic finish.

Easy Alternatives

This recipe also works beautifully with Seareyna Salmon Belly, Pacific Bay Salmon Steak, Seareyna Salmon Sinigang Pack, Pacific Bay Salmon Head, or Pacific Bay Salmon Fillet. If batuan paste is unavailable, use your preferred sinigang souring agent (miso, tamarind, guava), although the flavor will be different.

Serving Suggestions

Serve with hot steamed rice and a small bowl of fish sauce mixed with calamansi and chopped chili. For the best bite, spoon plenty of broth over the rice, add a piece of salmon with both flaky meat and belly attached, then finish with a little dipping sauce on the side.

One Last Bite

Sinigang is as much about how you eat it as how you cook it. Hot rice, plenty of broth, crisp vegetables, and a generous piece of salmon belly make every spoonful feel complete. Batuan brings a clean, fruity sourness that keeps the rich fish balanced and makes the next sip of broth difficult to resist.

FAQs

What makes Premium Jumbo Salmon Belly different?

Each portion includes a generous slice of both flaky salmon meat and rich belly fat. This gives you two textures in one cut while allowing the natural oils to add body and flavor to the broth.

What is batuan?

Batuan is a native souring fruit commonly used in Western Visayas and parts of Mindanao. It gives soups and stews a clean, fruity acidity that tastes different from the sharper sourness of tamarind.

Can I use tamarind instead of batuan?

Yes. You can use your usual tamarind-based sinigang mix or fresh tamarind, but the broth will have a different flavor. Batuan gives this version its distinct regional character.

Can I use frozen salmon belly?

Yes. Thaw the salmon belly overnight in the refrigerator before cooking. Add it only when the broth is gently simmering to help the pieces stay intact.

Can I use another salmon cut?

Yes. Salmon steak, fillet, head, regular salmon belly, or a salmon sinigang pack can all be used. Adjust the cooking time depending on the thickness and type of cut.

Why should I avoid boiling the salmon?

A rolling boil can cause the salmon belly to break apart and may dry out the meat. A gentle simmer cooks it evenly while keeping the fish moist and tender.

Can I prepare the broth ahead of time?

Yes. Prepare the broth with the aromatics and batuan up to one day ahead, then refrigerate it. Reheat before adding the vegetables and salmon so they remain fresh and properly cooked.

How should leftovers be reheated?

Reheat gently over low heat just until the broth and salmon are warmed through. Avoid prolonged boiling, which can overcook the fish and soften the vegetables too much.

Ready to Make Salmon Sinigang sa Batuan?

Bring a regional twist to one of the Philippines' favorite comfort foods with Premium Jumbo Salmon Belly. Shop online at pacificbay.com.ph or find Pacific Bay in leading supermarkets nationwide. Real seafood made easy.