Hi, I’m Jane. Today, I’m gonna show you how to prepare salmon kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
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 is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Salmon Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I’ve loved my whole life. They’re fine and they look fantastic.
To bewith this recipe, we have to prepare a few components. 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 can achieve that.
The ingredients needed to make Salmon Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- Make ready Traditional Ingredients
- Take k salmon, your preferred cut
- Prepare large onion, sliced
- Prepare tomatoes, sliced
- Get kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
- Get a medium radish, sliced (circles)
- Get green finger peppers
- Prepare okra, halved
- Take Tamarind mix (good for 1L)
- Make ready water
- Make ready Fish sauce (to taste)
- Prepare Salt
- Get Cooking oil to sauté
- Get Non-traditional Ingredients (for more veggies)
- Make ready green beans, halved (optional)
- Get Few leaves of napa/chinese cabbage (optional), torn
- Take garlic cloves, sliced (optional)
- Make ready thin slices of ger (optional)
- Prepare 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 ger (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!
So that’s going to wrap this up with this special dish salmon kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
