Description

Quick salmon belly sinigang using vegetables that replaces the usual kangkong, labanos, sitaw, and the tamarind souring agent by using alternative choices available in your pantry.

Ingredients

Scale

500g salmon belly (or belly and heads)

2 medium sized onions, quartered

1 medium-sized tomato, quartered

2 cups lemon juice (3–4 lemons)

3–4 pieces cherry bell radish (or Daikon radish,of course)

100g green beans

1 bunch of romaine lettuce

1–2 Serrano chili

1 tsp salt

4 tbsp fish sauce

3 cups water

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Instructions

Instructions:
Place water, onions, and tomatoes in a cooking pot and let boil.
Add radish, green beans, and Serrano chili, and cook for another 2 minutes.
Add the salmon bellies (and heads, if using) followed by the juice of lemons, salt, and
fish sauce.
Lower the heat, cover the pot, and continue cooking until the fish are completely heated.
Add romaine lettuce. Sink them into the broth by pressing them down with a ladle. Turn the heat off and remove the pot from the stove (as it would continue to cook otherwise).