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

Name: Salmon & Kang Kong in Tamarind Broth : Filipino Fish Sinigang > Savoury Sour Soup vs Tom Yum
Cuisine: American
Ingredients: 1-1.5 k salmon, your preferred cut; 1 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; 2 green finger peppers; 1 pack (22 g) Tamarind mix (good for 1L); 3-4 C water; 1-3 Tbsp Fish sauce (to taste); to taste Salt; Dash Peppercorns; Cooking oil to sauté; 1 Bunch Pechay or bokchoy (optional); Few leaves of napa/chinese cabbage (optional), torn; 2-3 calamansi, juice squeezed /strained (optional) to deepen sourness

SpottedByD @SpottedByD

NCR, PH

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.

Salmon is the only seafood I like in Sinigang. Other people prefer Milkfish, Tilapia or Shrimp. For salmon, you can use salmon steaks, the belly part (fave!), or even the head. In this cook, I used the head.

SpottedByD @SpottedByD

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Ingredients

Traditional Ingredients
1-1.5k salmon, your preferred cut
1large onion, sliced
2-3tomatoes, sliced
1/2thumb ginger, sliced
4 clovesgarlic, crushed
1 bunchkangkong / kangkung / water spinach / morning glory - cut in 3 inches length- leaves and tender stalks
1/2a medium radish, sliced (circles)
Handfulgreen beans or string/long beans, cut
1 bunchokra, halved
2green finger peppers
1 pack (22 g)Tamarind mix (good for 1L)
3-4 Cwater
1-3 TbspFish sauce (to taste)
to taste Salt
DashPeppercorns
Cooking oil to sauté
Non-traditional Ingredients (for more veggies)
1 BunchPechay or bokchoy (optional)
Few leaves of napa/chinese cabbage (optional), torn
2-3calamansi, juice squeezed /strained (optional) to deepen sourness

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Steps

1

Prep veggies
2

Sauté in a soup pan the onions, then garlic and ginger (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, unless if frozen then add it first.
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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Cooksnaps

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SpottedByD @SpottedByD

on June 29, 2020 15:04

NCR, PH

A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD