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Home Salmon Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum

Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum

Introduce

Chef :

SpottedByD

Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum

If you like the tartness of Thai Tom Yum then you will like this dish. If you can't take the heat of Tom Yum then you will like this better! Lol. Filipino Sinigang can be made with prawns, pork, beef or fish.

Ingredient

1-1.5

k salmon, your preferred cut

large onion, sliced

2-3

tomatoes, sliced

1/2

thumb ginger, sliced

4 cloves

garlic, crushed

1 bunch

kangkong / kangkung / water spinach / morning glory - cut in 3 inches length- leaves and tender stalks

1/2

a medium radish, sliced (circles)

Handful

green beans or string/long beans, cut

1 bunch

okra, halved

green finger peppers

1 pack (22 g)

Tamarind mix (good for 1L)

3-4 C

water

1-3 Tbsp

Fish sauce (to taste)

Dash

Peppercorns

1 Bunch

Pechay or bokchoy (optional)

2-3

calamansi, juice squeezed /strained (optional) to deepen sourness

Cooking instructions

* Step 1

Prep veggies

* Step 2

Sauté in a soup pan the onions, then garlic and ginger (it helps remove the fishy-slimy taste) until fragrant.

* Step 3

Sauté in the tomatoes until soft.

* Step 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.

* Step 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).

* Step 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, unless if frozen then add it first.

* Step 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.

* Step 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).