Recipe of Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum in 10 Minutes for Mom

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Let Our Collection Of Easy Salmon Recipes Inspire You In The Kitchen. Salmon / ˈ s æ m ə n / 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 & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I’ve loved my entire life.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:

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

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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 makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary imo). I subbed fresh thyme for tarragon as I did not have any fresh tarragon.

So that’s going to wrap this up with this special food salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!