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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Take 1-1.5 k salmon, your preferred cut
3. Prepare 1 large onion, sliced
4. Take 2-3 tomatoes, sliced
5. Make ready 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. Get 1 pack (22 g) Tamarind mix (good for 1L)
10. Make ready 3-4 C water
11. Make ready 1-3 Tbsp Fish sauce (to taste)
12. Take to taste Salt
13. Get Cooking oil to sauté
14. Take Non-traditional Ingredients (for more veggies)
15. Make ready Handful green beans, halved (optional)
16. Take Few leaves of napa/chinese cabbage (optional), torn
17. Take 1-2 garlic cloves, sliced (optional)
18. Take 2 thin slices of ginger (optional)
19. Make ready 2-3 calamansi, juice squeezed /strained (optional)

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!

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