Easiest Way to Cook Perfect Salmon & Kang Kong in Tamarind Broth : Filipino Sinigang : Savoury Sour Soup vs Tom Yum

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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. Alton Brown teaches his simple method for perfectly pan-searing wild salmon. 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 achieve that.

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

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

He uses a nonstick pan to reduce the amount of fat and places it over medium heat. He prepares two six-ounce coho salmon. Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon.

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

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!.

Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. 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. It's an equally terrific dish for quick weeknight meals and impressive dinner parties alike.