Steps to Make Any-night-of-the-week Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. The perfect gift for friends and family this holiday season. 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.

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

Hey everyone, it's Louise, welcome to my recipe page. 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 food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I have loved my whole life.

The perfect gift for friends and family this holiday season. 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.

To get started with this recipe, we have to first 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 cook it.

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

1. {Take of Traditional Ingredients.
2. {Make ready 1-1.5 of k salmon, your preferred cut.
3. {Prepare 1 of large onion, sliced.
4. {Prepare 2-3 of tomatoes, sliced.
5. {Take 1 bunch of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks.
6. {Make ready 1/2 of a medium radish, sliced (circles).
7. {Make ready 2 of green finger peppers.
8. {Make ready 1 bunch of okra, halved.
9. {Get 1 pack (22 g) of Tamarind mix (good for 1L).
10. {Make ready 3-4 C of water.
11. {Take 1-3 Tbsp of Fish sauce (to taste).
12. {Get to taste of Salt.
13. {Make ready of Cooking oil to sauté.
14. {Get of Non-traditional Ingredients (for more veggies).
15. {Get Handful of green beans, halved (optional).
16. {Prepare of Few leaves of napa/chinese cabbage (optional), torn.
17. {Make ready 1-2 of garlic cloves, sliced (optional).
18. {Take 2 of thin slices of ginger (optional).
19. {Take 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. Salmon recipes are some of Food Network's most popular. Here are some great-tasting, all-star baked salmon recipes to enjoy any time. Salmon makes the perfect meal: easy to prepare and healthy.

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!.

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. 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.

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