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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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 appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first 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 it.

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

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