There are one thousand and one ways of cooking sinigang , they say. And I would definitely agree - from pork, beef and chicken to seafoods like shrimps and whole variety of fishes. I even have a canned tuna sinigang recipe on the side. Just like the recipe varies from places to places even up to the household level as each family has their own closely guarded recipes. But one of the favorite sinigangs , is one that have leveled up the gastronomic level - Bauhinia Filipino Cuisine's Sinigang na Salmon . Fried - crisp in the outside but soft inside, with the sour broth poured by your side when it served. Probably an unlikely recipe for a highly prized fish often seen as sashimi, grilled or with a variety of sauces, but having it as sinigang is making it as Filipino as it can be. Extra rice, please!