Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

All Alomone™ Products Are Thoroughly Tested To Generate Reliable, Reproducible Results. Salmon / ˈsæmən / is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus).

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum using 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Take Traditional Ingredients
  2. Prepare 1-1.5 k salmon, your preferred cut
  3. Take 1 large onion, sliced
  4. Get 2-3 tomatoes, sliced
  5. Make ready 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
  6. Make ready 1⁄2 a medium radish, sliced (circles)
  7. Get 2 green finger peppers
  8. Get 1 bunch okra, halved
  9. Prepare 1 pack (22 g) Tamarind mix (good for 1L)
  10. Get 3-4 C water
  11. Get 1-3 Tbsp Fish sauce (to taste)
  12. Take to taste Salt
  13. Prepare Cooking oil to sauté
  14. Make ready Non-traditional Ingredients (for more veggies)
  15. Take Handful green beans, halved (optional)
  16. Get Few leaves of napa/chinese cabbage (optional), torn
  17. Make ready 1-2 garlic cloves, sliced (optional)
  18. Get 2 thin slices of ginger (optional)
  19. Get 2-3 calamansi, juice squeezed /strained (optional)

Serve with a refreshing cucumber and. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece. Salmon can be baked, roasted, pan-fried, stir-fried, cooked 'en papillote' (wrapped in foil or paper) and steamed. The easiest way to cook salmon is in a baking dish in the oven.

Instructions to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
  1. Prep veggies
  2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
  3. Sauté in the tomatoes until soft.
  4. Add in the water and tamarind powder mix. I like it sour so I use the whole pack for 3-4 c of water (small, 22g. There is a bigger pack available) and I even add calamansi in the end (local lime version). Bring to a boil.
  5. You can buy the Knorr brand from a Filipino store ('Sampaloc' means tamarind) or use any Asian tamarind mix without a lot of sugar in it (not the one used for desserts).
  6. The veggies and the fish cook fairly quickly. Especially with the salmon, I don't want to overcook it so I place it in last. In a quick succession, add the veggies- hard stalks, beans, finger pepprs and radish first. Then the leafy veggies after a couple minutes.
  7. Salt the salmon before putting it in (right after dropping in the Kang Kong). Ensure it's submerged, especially if cooking the head. Cover and bring to a light boil.
  8. Lower heat when it boils. Taste and add 1 Tbsp fish sauce first…If you dont have this, use salt. Add more tamarind mix if it's not sour enough or use calamansi juice. Add more fish sauce according to your liking. Cook until the salmon meat changes color (not very long, depends on thickness, 5-6 mins).
  9. Serve hot and spoon soup over rice. Enjoy!

Salmon can be baked, roasted, pan-fried, stir-fried, cooked 'en papillote' (wrapped in foil or paper) and steamed. The easiest way to cook salmon is in a baking dish in the oven. This causes the least mess and also - if it bothers you - less of a fishy smell in the house. Salmon are silvery-sided fishes while in the ocean, but during the breeding season a change in coloration occurs that varies from one species to another. The males generally develop hooked jaws.

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