Hello, I am Laura. Today, I will show you a way to make salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum Recipe
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Prepare Traditional Ingredients
- Make ready 1-1.5 k salmon, your preferred cut
- Take 1 large onion, sliced
- Make ready 2-3 tomatoes, sliced
- Make ready 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
- Take 1/2 a medium radish, sliced (circles)
- Take 2 green finger peppers
- Make ready 1 bunch okra, halved
- Make ready 1 pack (22 g) Tamarind mix (good for 1L)
- Take 3-4 C water
- Make ready 1-3 Tbsp Fish sauce (to taste)
- Take to taste Salt
- Take Cooking oil to sauté
- Make ready Non-traditional Ingredients (for more veggies)
- Prepare Handful green beans, halved (optional)
- Get Few leaves of napa/chinese cabbage (optional), torn
- Get 1-2 garlic cloves, sliced (optional)
- Take 2 thin slices of ginger (optional)
- Prepare 2-3 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 sausage and spoon soup over rice. Enjoy!
So that’s going to wrap it up for this exceptional dish 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 will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
