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Makes 3 to 5 servings
Preparation and cooking time: 40 minutes


5 cups water, divided
1/3 kilo fresh sampaloc
1 piece small red onion, quartered
3 pieces small tomatoes, halved
2 pieces siling pang sigang, stems removed
1 tablespoon patis
2 teaspoons peppercorns
3 slices salmon, steak cut
Salt and pepper to taste
2 pieces calamansi, juiced
1 tablespoon olive oil
1/8 cup butter

Fried slices of gabi
Blanched string beans


1. Place the sampaloc in a pot with 3 cups of water. Cook over medium heat and simmer until the shells of the sampaloc crack. Let it cool.
2. Remove the shells from the sampaloc and get as much of the meat into the water, including the meat surrounding the seeds. Discard the seeds and shells.
3. Strain the sampaloc and water onto another bowl and use a spoon to mash the pulp onto the strainer. Set aside.
4. In a pot with 2 cups of water, add the red onion, tomatoes, siling pang sigang, patis, and peppercorns. Let the stock simmer until the liquid almost completely evaporates and the ingredients are soft.
5. Place the soft tomatoes, onion, siling pang sigang, and cooked peppercorns into a food processor or blender. Add the mashed sampaloc. Blend until smooth. Set aside.
6. On a plate, season both sides of the salmon pieces with salt, pepper, and calamansi juice.
7. Heat the olive oil and butter in a pan. Pan fry the salmon pieces until the flesh turns light.
8. Transfer the cooked salmon pieces on a heated sizzling plate. Add the fried gabi chips and string beans then pour the sinigang sauce over the salmon. Serve hot.

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