Salmon & Kang Kong In Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup Vs Tom Yum

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum using 21 ingredients and 9 steps. Here is how you cook it.

If you like the tartness of Thai Tom Yum then you will like this dish. If you can't take the heat of Tom Yum then you will like this better! Lol. Filipino Sinigang can be made with prawns, pork, beef or fish.

Salmon is the only seafood I like in Sinigang. Other people prefer Milkfish, Tilapia or Shrimp. For salmon, you can use salmon steaks, the belly part (fave!), or even the head. In this cook, I used the head.

Ingredients and spices that need to be Take to make Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum:

1. Traditional Ingredients
2. 1-1.5 k salmon, your preferred cut
3. 1 large onion, sliced
4. 2-3 tomatoes, sliced
5. 1/2 thumb ginger, sliced
6. 4 cloves garlic, crushed
7. 1 bunch kangkong / kangkung / water spinach / morning glory - cut in 3 inches length- leaves and tender stalks
8. 1/2 a medium radish, sliced (circles)
9. Handful green beans or string/long beans, cut
10. 1 bunch okra, halved
11. 2 green finger peppers
12. 1 pack (22 g) Tamarind mix (good for 1L)
13. 3-4 C water
14. 1-3 Tbsp Fish sauce (to taste)
15. to taste Salt
16. Dash Peppercorns
17. Cooking oil to sauté
18. Non-traditional Ingredients (for more veggies)
19. 1 Bunch Pechay or bokchoy (optional)
20. Few leaves of napa/chinese cabbage (optional), torn
21. 2-3 calamansi, juice squeezed /strained (optional) to deepen sourness

Instructions to make to make Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum

1. Prep veggies
2. Sauté in a soup pan the onions, then garlic and ginger (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, unless if frozen then add it first.
   
   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!

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So that is going to wrap it up with this special food Easiest Way to Prepare Award-winning Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!