Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Order Your Premium Salmon Today & Save! Salmon / ˈ s æ m ə n / is the common name for several species of ray-finned fish in the family Salmonidae.
Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must 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:
- Make ready Traditional Ingredients
- Get 1-1.5 k salmon, your preferred cut
- Take 1 large onion, sliced
- Make ready 2-3 tomatoes, sliced
- Take 1 bunch kang kong (water spinach), cut in 3 inches length- leaves and tender stalks
- Take 1/2 a medium radish, sliced (circles)
- Make ready 2 green finger peppers
- Prepare 1 bunch okra, halved
- Get 1 pack (22 g) Tamarind mix (good for 1L)
- Prepare 3-4 C water
- Take 1-3 Tbsp Fish sauce (to taste)
- Take to taste Salt
- Make ready Cooking oil to sauté
- Prepare Non-traditional Ingredients (for more veggies)
- Get Handful green beans, halved (optional)
- Make ready Few leaves of napa/chinese cabbage (optional), torn
- Make ready 1-2 garlic cloves, sliced (optional)
- Take 2 thin slices of ginger (optional)
- Make ready 2-3 calamansi, juice squeezed /strained (optional)
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. Combine remaining ingredients; pour over salmon. Place the salmon side, skin side down, on aluminun foil.
Steps to make Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum:
- 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!
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. "Salmon is the most popular fish in America in part because of the color," Greenberg said. "It's exotic, it stands out. When you think about it, most fish you see in the market are going. This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington.
So that’s going to wrap it up with this exceptional food salmon & kang kong in tamarind broth : filipino sinigang : savoury sour soup vs tom yum recipe. Thank you very much for your time. I am confident that 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
