By howtocook Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Salmon / ˈ s æ m ə n / is the common name for several species of ray-finned fish in the family Salmonidae. 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).
Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. It takes to all types of cooking methods — grilling, pan-frying, roasting, poaching. 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 achieve that.
Ingredients of Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum
- You need of Traditional Ingredients.
- It’s 1-1.5 of k salmon, your preferred cut.
- It’s 1 of large onion, sliced.
- You need 2-3 of tomatoes, sliced.
- You need 1 bunch of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks.
- You need 1/2 of a medium radish, sliced (circles).
- It’s 2 of green finger peppers.
- Prepare 1 bunch of okra, halved.
- It’s 1 pack (22 g) of Tamarind mix (good for 1L).
- It’s 3-4 C of water.
- You need 1-3 Tbsp of Fish sauce (to taste).
- Prepare to taste of Salt.
- Prepare of Cooking oil to sauté.
- It’s of Non-traditional Ingredients (for more veggies).
- You need Handful of green beans, halved (optional).
- It’s of Few leaves of napa/chinese cabbage (optional), torn.
- Prepare 1-2 of garlic cloves, sliced (optional).
- You need 2 of thin slices of ginger (optional).
- It’s 2-3 of calamansi, juice squeezed /strained (optional).
It's equally delicious dressed in flavorful sauces or unadorned, simply prepared on the grill or in the pan with a little olive oil and salt. Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! Salmon makes the perfect meal: easy to prepare and healthy.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum step by step
- 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!.
Try these delicious recipes any night of the week for a no-stress dinner. I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary imo). I subbed fresh thyme for tarragon as I did not have any fresh tarragon. Salmon recipes are some of Food Network's most popular.
