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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

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes. He uses a nonstick pan to reduce the amount of fat and places it over medium heat. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). To make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum you need 19 ingredients and 9 steps easily.

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

  • of Traditional Ingredients

  • 1-1.5 of k salmon, your preferred cut

  • 1 of large onion, sliced

  • 2-3 of tomatoes, sliced

  • 1 bunch of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks

  • 1/2 of a medium radish, sliced (circles)

  • 2 of green finger peppers

  • 1 bunch of okra, halved

  • 1 pack (22 g) of Tamarind mix (good for 1L)

  • 3-4 C of water

  • 1-3 Tbsp of Fish sauce (to taste)

  • to taste of Salt

  • of Cooking oil to sauté

  • of Non-traditional Ingredients (for more veggies)

  • Handful of green beans, halved (optional)

  • of Few leaves of napa/chinese cabbage (optional), torn

  • 1-2 of garlic cloves, sliced (optional)

  • 2 of thin slices of ginger (optional)

  • 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!

Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. The salmon and sweet potatoes boost the nutrition and the slow cooker makes it more convenient. It's especially comforting on a cold fall or winter day! —Matthew Hass, Franklin, Wisconsin. Season salmon with salt and pepper.

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4 years ago

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