How to Prepare Any-night-of-the-week Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum
Hello everybody, it's Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Ultimate Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few ingredients. 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 that.
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 Make ready to make Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum:
- Traditional Ingredients
- 1-1.5 k salmon, your preferred cut
- 1 large onion, sliced
- 2-3 tomatoes, sliced
- 1/2 thumb ginger, sliced
- 4 cloves garlic, crushed
- 1 bunch kangkong / kangkung / water spinach / morning glory - cut in 3 inches length- leaves and tender stalks
- 1/2 a medium radish, sliced (circles)
- Handful green beans or string/long beans, cut
- 1 bunch okra, halved
- 2 green finger peppers
- 1 pack (22 g) Tamarind mix (good for 1L)
- 3-4 C water
- 1-3 Tbsp Fish sauce (to taste)
- to taste Salt
- Dash Peppercorns
- Cooking oil to sauté
- Non-traditional Ingredients (for more veggies)
- 1 Bunch Pechay or bokchoy (optional)
- Few leaves of napa/chinese cabbage (optional), torn
- 2-3 calamansi, juice squeezed /strained (optional) to deepen sourness
Steps to make Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum
- Prep veggies
- Sauté in a soup pan the onions, then garlic and ginger (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, 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.
- 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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