Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Premium Salmon Today & Save! Let Our Collection Of Easy Salmon Recipes Inspire You In The Kitchen.

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). Many species of salmon have been introduced into non-native environments such as the Great Lakes of North. You can cook 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.

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

Prepare of Traditional Ingredients.
You need 1-1.5 of k salmon, your preferred cut.
Prepare 1 of large onion, sliced.
You need 2-3 of tomatoes, sliced.
Prepare 1 bunch of kang kong (water spinach), cut in 3 inches length- leaves and tender stalks.
It's 1/2 of a medium radish, sliced (circles).
Prepare 2 of green finger peppers.
You need 1 bunch of okra, halved.
Prepare 1 pack (22 g) of Tamarind mix (good for 1L).
It's 3-4 C of water.
It's 1-3 Tbsp of Fish sauce (to taste).
Prepare to taste of Salt.
Prepare of Cooking oil to sauté.
You need of Non-traditional Ingredients (for more veggies).
Prepare Handful of green beans, halved (optional).
You need of Few leaves of napa/chinese cabbage (optional), torn.
You need 1-2 of garlic cloves, sliced (optional).
You need 2 of thin slices of ginger (optional).
You need 2-3 of calamansi, juice squeezed /strained (optional).

Salmon definition is - a large anadromous salmonid fish (Salmo salar) of the North Atlantic noted as a game and food fish —called also Atlantic salmon. Salmon with Fruit Salsa "Our whole family loved this recipe! It is very hot with the jalapenos, but we thought it was fantastic. The pineapple gave it just a little sweet with the spicy." - Laurie W.

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!.

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