Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I’ve loved my entire life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. 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 cook that.

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

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

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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!

Combine remaining ingredients; pour over salmon. Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Place the salmon side, skin side down, on aluminun foil. When it's time to turn, grab a long edge of the foil, sliding it off the fire and flip the fish gently onto the hot part of the grill.

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