Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum.
Hey everyone, it's Drew, welcome to my recipe page. Today, we're going to make a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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To get started with this particular recipe, we must prepare a few components. 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 cook it.
The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- {Get of Traditional Ingredients.
- {Take of k salmon, your preferred cut.
- {Take of large onion, sliced.
- {Prepare of tomatoes, sliced.
- {Get of kangkong / kangkung / water spinach / morning glory - cut in 3 inches length- leaves and tender stalks.
- {Take of a medium radish, sliced (circles).
- {Prepare of green finger peppers.
- {Prepare of okra, halved.
- {Take of Tamarind mix (good for 1L).
- {Make ready of water.
- {Take of Fish sauce (to taste).
- {Get of to taste Salt.
- {Prepare of Cooking oil to sauté.
- {Prepare of Non-traditional Ingredients (for more veggies).
- {Get of green beans, halved (optional).
- {Make ready of Few leaves of napa/chinese cabbage (optional), torn.
- {Prepare of garlic cloves, sliced (optional).
- {Get of thin slices of ginger (optional).
- {Make ready of calamansi, juice squeezed /strained (optional).
Instructions to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prep veggies.
- Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant..
- Sauté in the tomatoes until soft..
- 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..
- 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)..
- 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..
- 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..
- 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)..
- Serve hot and spoon soup over rice. Enjoy!.
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