Easiest Way to Make Speedy Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

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12 May, 2021

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

Hello everybody, it's John, 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. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. 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 cook that.

The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:

{Get of Traditional Ingredients.
{Get 1-1.5 of k salmon, your preferred cut.
{Make ready 1 of large onion, sliced.
{Make ready 2-3 of tomatoes, sliced.
{Make ready 1 bunch of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks.
{Prepare 1/2 of a medium radish, sliced (circles).
{Take 2 of green finger peppers.
{Make ready 1 bunch of okra, halved.
{Prepare 1 pack (22 g) of Tamarind mix (good for 1L).
{Take 3-4 C of water.
{Make ready 1-3 Tbsp of Fish sauce (to taste).
{Prepare to taste of Salt.
{Get of Cooking oil to sauté.
{Make ready of Non-traditional Ingredients (for more veggies).
{Get Handful of green beans, halved (optional).
{Make ready of Few leaves of napa/chinese cabbage (optional), torn.
{Take 1-2 of garlic cloves, sliced (optional).
{Make ready 2 of thin slices of ginger (optional).
{Get 2-3 of calamansi, juice squeezed /strained (optional).

Steps 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!.

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