sinigang poke served in the pineapple halves with edible flowers on banana leaves
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Sinigang Poke

Prep Time20 mins
Marinating Time30 mins
Cuisine: Filipino
Servings: 6 people
Calories: 421kcal
Author: Yana Gilbuena


  • 1 ½ pound salmon filleted and cubed ½” x ½”
  • ½ bottle tamarind concentrate 7 oz total
  • 1 tablespoon citric acid or 1⁄2 of the sinigang mix pack
  • 3 tablespoons fish sauce
  • 1 tablespoon calamansi juice
  • 3 Thai chilies
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon coarse ground black pepper
  • 1 medium red onion brunoise
  • 1 medium ginger knob finely diced
  • 3 pieces kaffir lime leaves chiffonade (optional)
  • 3 long green peppers roasted and diced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons chili oil
  • 1 teaspoon salt
  • Finishing salt


  • 1 scallion stalk sliced on a bias, chop bottoms for poke
  • 2 teaspoons toasted black sesame seeds
  • 1 pack rice vermicelli 8 pieces
  • 3 cups canola oil
  • 1 tablespoon toasted pinipig or toasted rice


  • In a bowl, mix the cherry tomatoes, chili oil and salt. Set aside.
  • In a bowl, mix tamarind concentrate, citric acid (or sinigang mix), fish sauce, calamansi juice, Thai chilies and ground black pepper. Set aside.
  • In a separate non-reactive bowl, combine salmon and toasted sesame oil. Add ginger and kaffir lime leaves. Mix well and wet aside in fridge for 20 to 30 mins to chill.
  • In a small pot, heat oil until 350°F-375°F (using your thermometer). Add the rice vermicelli and let bloom. As soon as it expands, fish out and set aside on a pan lined with paper towels to absorb the excess oil.
  • Remove the chilled salmon from the fridge and massage in the tamarind mixture. Let sit for 3 to 5 minutes. Drain the liquid and add scallion bottoms, onions and green peppers. Add the cherry tomatoes. Fold in well.
  • Serve sinigang poke in the rice vermicelli nest and dust with finishing salt, black sesame seeds, pinipig and scallions.


You can add roasted beets or mangoes/dragon fruit into your poke, depending on
 their seasonality. You can also use tuna or a hearty white fish, like halibut. If you want to make it vegan, substitute fish sauce for coconut aminos, and use beefsteak tomatoes, beets, mushrooms or roasted eggplants.


Calories: 421kcal | Carbohydrates: 10g | Protein: 24g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 1239mg | Potassium: 748mg | Fiber: 2g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 2mg