Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fill Your Cart With Color today!
Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus). Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. 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 it.
Ingredients of Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum
- You need of Traditional Ingredients.
- You need 1-1.5 of k salmon, your preferred cut.
- It’s 1 of large onion, sliced.
- You need 2-3 of tomatoes, sliced.
- Prepare 1 bunch of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks.
- Prepare 1/2 of a medium radish, sliced (circles).
- You need 2 of green finger peppers.
- You need 1 bunch of okra, halved.
- You need 1 pack (22 g) of Tamarind mix (good for 1L).
- You need 3-4 C of water.
- You need 1-3 Tbsp of Fish sauce (to taste).
- You need to taste of Salt.
- You need of Cooking oil to sauté.
- You need of Non-traditional Ingredients (for more veggies).
- You need Handful of green beans, halved (optional).
- Prepare of Few leaves of napa/chinese cabbage (optional), torn.
- You need 1-2 of garlic cloves, sliced (optional).
- Prepare 2 of thin slices of ginger (optional).
- It’s 2-3 of calamansi, juice squeezed /strained (optional).
It has a deep-orange flaky oil-rich texture and is easily recognisable due to its. Make these tasty soy, honey and butter salmon parcels on a barbecue for the taste of summer. Serve with a refreshing cucumber and. Brilliantly versatile and quick to cook, salmon is the basis for a great midweek dinner or celebratory centrepiece.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum instructions
- 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 are silvery-sided fishes while in the ocean, but during the breeding season a change in coloration occurs that varies from one species to another. The males generally develop hooked jaws. The changes are most striking in male Pacific salmon. Adults run upriver in spring or fall and take no food, although they will strike at fishing lures. Salmon can be baked, roasted, pan-fried, stir-fried, cooked 'en papillote' (wrapped in foil or paper) and steamed.