Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something which I have loved my entire life. They’re nice and they look wonderful.

Salmon cakes are one of my go-to emergency meals. 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 particular recipe, we have to 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 cook it.

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

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

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