Tangy Tamarind Salmon Belly Soup Recipe

Tangy Tamarind Salmon Belly Soup Recipe

4.8

Experience a burst of tangy and savoury flavours with this Tangy Tamarind Salmon Belly Soup. This comforting dish features tender pieces of salmon belly simmered in a rich tamarind broth, infused with the freshness of vegetables and herbs. Perfect for a chilly day or when you're craving something nourishing and full of zest, this soup brings the vibrant tastes of the Philippines to your table.

Ingredients:

  • 500g salmon belly, cut into bite-sized pieces
  • 1.5 litres water
  • 3 tbsp tamarind paste
  • 2 tomatoes, quartered
  • 1 onion, sliced
  • 1 daikon radish, sliced
  • 1 eggplant, chopped
  • 100g green beans, trimmed
  • 100g spinach leaves
  • 2 tbsp fish sauce
  • Salt and pepper, to taste
  • Fresh chilli slices, for garnish (optional)
  • Steamed rice, for serving

Instructions:

  1. Prepare the Tamarind Broth
    1 Prepare the Tamarind Broth

    In a large pot, bring water to a boil. Add the tamarind paste, tomatoes, and onions, and let it simmer until the vegetables are soft. Use the back of a spoon to mash the tomatoes, releasing their juices into the broth.

  2. Add Vegetables and Salmon Belly
    2 Add Vegetables and Salmon Belly

    Add the daikon, eggplant, and green beans to the pot. Simmer until the vegetables are tender, then add the salmon belly pieces. Cook gently until the salmon belly is just cooked through and tender.

  3. Finish and Serve
    3 Finish and Serve

    Add the spinach and season the soup with fish sauce, salt, and pepper to taste. Let it simmer for a few more minutes until the spinach wilts. Serve the soup hot, garnished with fresh chilli slices if desired, and accompanied by steamed rice.

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