The Basics of Being Healthy with Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum and Foods That Can Make Your Mood Better. 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. For mine, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few components. 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 can achieve that.

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

1. Prepare Traditional Ingredients
2. Prepare 1-1.5 k salmon, your preferred cut
3. Take 1 large onion, sliced
4. Get 2-3 tomatoes, sliced
5. Prepare 1 bunch kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks
6. Make ready 1/2 a medium radish, sliced (circles)
7. Take 2 green finger peppers
8. Make ready 1 bunch okra, halved
9. Get 1 pack (22 g) Tamarind mix (good for 1L)
10. Get 3-4 C water
11. Take 1-3 Tbsp Fish sauce (to taste)
12. Get to taste Salt
13. Make ready Cooking oil to sauté
14. Get Non-traditional Ingredients (for more veggies)
15. Make ready Handful green beans, halved (optional)
16. Prepare Few leaves of napa/chinese cabbage (optional), torn
17. Get 1-2 garlic cloves, sliced (optional)
18. Prepare 2 thin slices of ginger (optional)
19. Make ready 2-3 calamansi, juice squeezed /strained (optional)

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. 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.

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!

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So that is going to wrap it up for this exceptional food salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!