Salmon Sinigang

Ingredients

• 600 g salmon belly, collars or fillet pieces
• 1.2 litres water or light fish stock
• 2 tomatoes, quartered
• 1 onion, quartered
• 150 g daikon radish, sliced
• 150 g green beans, trimmed
• 2 tbsp tamarind concentrate, plus more to taste
• 1 mild green chili, optional
• 150 g spinach or water spinach
• 1 tbsp fish sauce, plus more to taste

Instructions

1. Bring the water or stock to a simmer with tomatoes and onion. Cook for 8 minutes.
2. Add the daikon, green beans and chili and simmer until almost tender.
3. Stir in tamarind concentrate and fish sauce, tasting for a clear sour-salty balance.
4. Add the salmon and simmer gently until just cooked through.
5. Fold in the greens for the final minute and serve immediately.

Kitchen note: Salmon thickness and cooking equipment vary. Check the thickest part for doneness and follow the food-safety guidance where you live.