This is one of my favorite sinigang versions. It's easy to cook and goes well by itself or with any fried or roasted dishes.
You can use other salmon parts, but the belly has the most fat and produces very tasty broth. It's also cheaper. Make sure you buy the frozen ones as those that are on display have usually been soaked in water and its flavor leached out.

We are cheating a bit here by using sinigang mix but if you have access to green tamarind fruit it is recommended that you use that. Just boil 2 cups of the chopped fruit in 1 liter of water for 15 minutes or until the water is halved. Strain then use that as the souring agent for the sinigang. You can also add the fresh immature tamarind leaves to the soup.

Ingredients:
1/2 Kg frozen Salmon Belly (or any salmon part)
4 pcs small to medium sized tomatoes chopped
4 pcs kalamansi
1 pouch sinigang mix (good for 1 liter)
1 tbsp salt
2 pcs chopped red onion
1 bunch mustasa / mustard greens (about 8-10 leaves)
1/2 cup sliced gabi / taro
5 cups water

Optional :
2 Siling mahaba / long green chili

Procedure :
1. Clean salmon thoroughly, remove scales on the skin if you can. Remove fins if any.
Salt and set aside

2. Pour 5 cups of water in a casserole. add chopped tomatoes, onion and gabi. Add sinigang mix.

3.Let broth boil until tomatoes are mushy and the broth becomes thick from the gabi. Add water as needed, but do not exceed the initial water level.

4. Squeeze the kalamansi to get the juice. Strain out any seeds. Add juice to broth. You can also add the sili at this point.

5. Lower heat then add salmon  and mustasa leaves. Let simmer for 15 minutes. Do not allow the salmon to over cook.

6.  Add salt and pepper to taste.

Serve hot sinigang with lots and lots of rice.

Hope you enjoy cooking and serving this dish!

Till next time.