Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum. Salmon fillets topped with chopped tomato and green onion, and baked in the oven to perfection for a deliciously quick and simple dinner for any occasion. 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).
Try these delicious recipes any night of the week for a no-stress dinner. Combine remaining ingredients; pour over salmon. Salmon recipes are some of Food Network's most popular. 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.
Ingredients of Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum
- It’s of Traditional Ingredients.
- You need 1-1.5 of k salmon, your preferred cut.
- Prepare 1 of large onion, sliced.
- It’s 2-3 of tomatoes, sliced.
- It’s 1 bunch of kang kong (water spinach), cut in 3 inches length- leaves and tender stalks.
- Prepare 1/2 of a medium radish, sliced (circles).
- It’s 2 of green finger peppers.
- It’s 1 bunch of okra, halved.
- It’s 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.
- You need of Cooking oil to sauté.
- You need of Non-traditional Ingredients (for more veggies).
- It’s 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).
- Prepare 2 of thin slices of ginger (optional).
- Prepare 2-3 of calamansi, juice squeezed /strained (optional).
Here are some great-tasting, all-star baked salmon recipes to enjoy any time. 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. Season salmon with salt and pepper.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum step by step
- 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!.
Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Place the salmon side, skin side down, on aluminun foil. When it's time to turn, grab a long edge of the foil, sliding it off the fire and flip the fish gently onto the hot part of the grill. Gently remove the foil, and, viola, the skin comes right off. Brush on some more marinade at this point.