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Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum 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). Many species of salmon have been introduced into non-native environments such as the Great Lakes of.

Hello everybody, I hope you're having an incredible day today. 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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to first prepare a few ingredients. 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:

{Make ready of Traditional Ingredients.
{Get of k salmon, your preferred cut.
{Make ready of large onion, sliced.
{Prepare of tomatoes, sliced.
{Take of kangkong / kangkung / water spinach, cut in 3 inches length- leaves and tender stalks.
{Prepare of a medium radish, sliced (circles).
{Prepare of green finger peppers.
{Make ready of okra, halved.
{Get of Tamarind mix (good for 1L).
{Prepare of water.
{Get of Fish sauce (to taste).
{Take of Salt.
{Take of Cooking oil to sauté.
{Make ready of Non-traditional Ingredients (for more veggies).
{Take of green beans, halved (optional).
{Get of Few leaves of napa/chinese cabbage (optional), torn.
{Get of garlic cloves, sliced (optional).
{Make ready of thin slices of ginger (optional).
{Take of 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. Salmon recipes are some of Food Network's most popular. Here are some great-tasting, all-star baked salmon recipes to enjoy any time.

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!.

Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. This is a grilled salmon recipe that is used at the Saint Matthew Parish picnic every year in Seattle, Washington. It works well with any cut of salmon for grilling, however we typically use salmon fillets. Use wild sockeye or king salmon.

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