Easiest Way to Prepare Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum in 32 Minutes for Family

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive 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.

Let Our Collection Of Easy Salmon Recipes Inspire You In The Kitchen. 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 & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. 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 it.

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

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

It takes to all types of cooking methods – grilling, pan-frying, roasting, poaching. 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!

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

1. Prep veggies
2. Sauté in a soup pan the onions, then garlic and ginger (non-traditional but it helps remove the fishy-slimy taste) until fragrant.
3. Sauté in the tomatoes until soft.
4. 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.
5. 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).
6. 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.
7. 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.
8. 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).
9. 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. 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.

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