Salmon Sinigang Food

SINIGANG NA SALMON (SALMON HEAD IN SOUR TAMARIND SOUP)

Steps:

• In a pot over high heat, bring 1 liter of water to boil.
• Add tomatoes, onion, ginger, yardlong beans, and white radish. Lower heat to medium and cover pot with lid. Simmer for 5 minutes or until white radish is just half cooked.
• Add the Salmon head, eggplant, okra, and green chili peppers. Pour in tamarind mix and fish sauce and gently stir to avoid breaking the fish into pieces. Simmer for 5 minutes or until fish is cooked
• Add the water spinach (Kangkong) and cook for a few seconds then turn off the heat.
• Transfer content to a serving soup dish and serve with steamed rice.

SINIGANG NA SALMON RECIPE

Steps:

• In a pan, heat oil over medium heat.
• Add onions and garlic and saute until soft.
• Add tomatoes and saute until soft.
• Add fish sauce and continue to cook for about 2 to 3 minutes.
• Add water and bring to a boil.
• Add kamias and banana chili.
• Add radish and cook for about 2 to 3 minutes.
• Add long beans and cook for another 1 to 2 minutes.
• When vegetables are tender yet crisp, add salmon and continue to cook for about 5 to 7 minutes or until fish changes color and flakes easily.
• Add bok choy and cook for another 1 to 2 minutes. Season with salt to taste. Serve hot.

SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)

Steps:

• Make the gremolata:
• In a 3-quart saucepan, heat the olive oil over medium heat until it shimmers. Add the garlic and cook until it is light golden, then immediately remove the pot from the heat. Transfer the garlic mixture to a bowl and let it cool for 1 minute. Mix with the parsley and lemon zest. Set it aside.
• Make the sinigang:
• Pour the seafood stock into the same saucepan used to fry the garlic. Add the lemon juice and sugar and bring the mixture to a boil over medium heat. Add the onions and tomatoes. Cover the pan, reduce the heat to low, and simmer for 5 minutes, or until the onions are translucent and the tomatoes are mushy.
• Put the fish in a strainer or colander and dunk it into the simmering broth. Cook for 3 to 5 minutes, until opaque throughout. Be careful not to overcook it. Immediately transfer the fish to a plate and set it aside.
• Put the beans in the strainer and dunk it into the simmering broth. Cook for about 5 minutes, or until the beans are tender but still vibrant green. Transfer the beans to a plate and set it aside.
• Put the chiles and water spinach in the strainer and dunk it into the simmering broth. Cook for about a minute, or until they are tender but still vibrant in color. Transfer the chiles and spinach to a plate and set it aside.
• While the broth continues to simmer, taste and add fish sauce and more lemon juice as needed. Distribute and arrange the fish, shellfish, and vegetables into each of four bowls.
• Remove the broth from the heat and ladle it into the bowls with the seafood and vegetables. Sprinkle each serving with the gremolata. Serve the soup piping hot, with rice or crusty bread.

SALMON SINIGANG AS MADE BY RUBY IBARRA RECIPE BY TASTY

Steps:

• Add the water to a large pot and bring to a boil over medium heat. Add the onion and tomatoes. Cover and cook until softened, 20 minutes.
• Add the salmon steaks, cover again, and cook for 8 minutes, until the fish is starting to flake (or 5 minutes, if using fillets).
• Add the serrano peppers and tamarind soup mix and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 5 minutes.
• Add the prawns and black pepper. Cover and cook for 3 minutes, until the prawns are cooked through.
• Add the okra, green beans, eggplant, and bok choy. Cover and simmer for 10 minutes, until the vegetables are tender.
• Add the fish sauce. Cover again and simmer for 2 minutes, until the flavors have blended.
• Add the spinach, turn off the heat, and cover the pot until the spinach has wilted, 2-3 minutes.
• Serve the salmon sinigang with jasmine rice.
• Enjoy!