Salmon Sinigang | Mum's Filipino 'Feel Better' Soup | Melissa Hemsley
post-template-default,single,single-post,postid-7269,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Salmon Sinigang ‘Feel Better’ Soup

Soups & bowl food

Salmon Sinigang ‘Feel Better’ Soup





My wonderful friends at asked me to share the recipe I crave the most when I’m under the weather and instantly I knew I had to share with them my Mum’s Sinigang Soup.

Sick day or not, I’m all about the feel-good food and comforting uplifting food. This is lip smackingly good, tangy, nourishing and ideal for when you want to feel better but don’t have your Mum around to make it for you.  My Filipino Mum, Evangelina, is fiercely loving, thrifty and no nonsense. I grew up on brothy soups and stews so when I got sick, the only answer was MORE SOUP!

She always used to say, and still does, “if you’ve got garlic, onion and ginger, you can make anything taste delicious’.

This Salmon Sinigang is simple, soothing and one for the sofa!  I’ve had this soup and variations of it (with prawns, chicken, beef and more veg) my entire life. I tried to guestimate how many times in my 32 years the number of times my Mum’s made it or I’ve made it myself, feeling like a Mum for my loved ones.  It is a pot of love, a pot of nourishment and it is completely delicious.

You can use any fish you like and any veg you have but try to make sure there are dark leafy greens and serve with leftover quinoa, rice, noodles or even left over sweet potato chunks. I love soup for its flexibility and when you’re sick you don’t want to run out to the shops so use what you’ve got.

Have a read over on


  1. In a large saucepan, fry the onions in the oil for 3 minutes until you’ve chopped the garlic and ginger then add them too.  If you’re lacking energy, use a processor to chop your onions, garlic and ginger then fry up together.
  2. Add the aubergines, tomatoes, green beans, tamarind paste, fish sauce, salt & pepper then add the broth, bring to a strong simmer then turn down to a medium simmer for 5 minutes.
  3. Add the salmon and greens (not the spinach) and simmer for 5 minutes until the salmon is just cooked through and taste for seasoning, adding more tamarind paste for a sourer flavour, if desired. Remember, fish sauce is salty and brands vary in strength.
  4. Stir through the spinach for a final minute then take off the heat and serve up each bowl. I like to add a big scoop of cooked quinoa to my bowl then top with my sinigang and some chilli flakes and crunchy radish.


  • 500g  wild salmon/4 salmon fillets chopped into large chunks
  • 1.2 litres water, quality veg/ fish/chicken stock or bone broth
  • 1 tbsp coconut oil
  • 1 large red onion, finely sliced
  • 4 fat garlic cloves, finely diced
  • 5cm piece of fresh root ginger, thinly sliced
  • 300g cherry tomatoes halved
  • 2-3 tbsp tamarind paste (to taste)
  • 2 tbsp fish sauce (or to taste)
  • 300g green beans, tops trimmed & halved
  • 1 medium aubergine in bite sized pieces
  • 300g pak choi, leaves & stalks roughly chopped
  • 500g spinach or other leafy greens
  • Sea salt & a generous pinch of black or white pepper
  • Chilli flakes (optional) or a whole chilli simmered in the broth


To serve (all optional)

  • Finely sliced fresh pink radish or daikon
  • Cooked quinoa, soba noodles or brown rice
  • Fresh herbs eg coriander
  • Fresh red chilli

My Cookbook

No Comments

Leave a comment...

Out now

I’m so excited to share my new cookbook ‘Eat Happy’ with you all! Click here to get your hands on it now.
Melissa x