Salmon Sinigang As Made By Ruby Ibarra Recipe By Tasty

SINIGANG NA SALMON RECIPE

Sinigang na Salmon Recipe image

Sinigang is a soup or stew, usually cook with meat or seafood by boiling it with a sour base such as Tamarind, Guava, Calamansi, Kamias, Santol or Unripe Mango. It is a common dish of the Filipino culture.

Provided by Pilipinas Recipes

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

1 Kilo Salmon (Belly or Head)
1 Tbsp. oil
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
2 medium tomatoes, chopped
1 Tbsp. fish sauce
4 cups water
2 cups kamias
1 banana chili
1 6-inch labanos (daikon radish), peeled and cut into chunks
½ bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 bunch bok choy
salt to taste

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.

Nutrition Facts : ServingSize 250 g, Calories 490 calories, Sugar 10.7 g, Sodium 650 mg, Fat 12 g, SaturatedFat 1.9 g, UnsaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 26 g, Fiber 6.9 g, Protein 70 g, Cholesterol 168 mg

MUSSEL SINIGANG (SOUR SOUP) AS MADE BY CHEF TARA MONSOD RECIPE BY TASTY

Mussel Sinigang (Sour Soup) As Made By Chef Tara Monsod Recipe by Tasty image

Sinigang, a sour and savory soup, is a staple in every Filipino household. The dish originated in Ilocos, but each family has their own version. The recipe uses mussels, but you can substitute any protein. It's perfect on a cold day; each bite hugs your insides and makes you feel warm and tingly.

Provided by Tara Monsod

Time 40m

Yield 1 serving

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil
1 ½ tablespoons garlic, minced
1 fresh ginger, peeled and thinly sliced
1 shallot, thinly sliced
½ cup cherry tomato
1 lb mussels, scubbed and debearded
2 serrano peppers
3 long red peppers
½ cup chinese long beans, cut into 2 in (5 cm) pieces
2 cups vegetable broth
2 tablespoons tamarind paste
1 tablespoon fish sauce, plus more to taste
2 cups baby spinach
1 radish, thinly sliced
1 scallion, thinly sliced
jasmine rice, cooked

Steps:

Heat the canola oil in a large pan with a lid over medium-high heat. Add the garlic, ginger, and shallot and sweat until starting to soften, 2-3 minutes.
Add the cherry tomatoes. Sauté until the tomatoes begin to pop and release some of their juices, 2-3 minutes.
Add the mussels, serrano peppers, long red peppers, and Chinese long beans. Cook for 1 minute, then pour in the fish stock. Cover and steam until the mussels open, 2-3 minutes.
Add the tamarind paste, fish sauce, and water spinach. Cook until the spinach is wilted, 2 minutes. Discard any mussels that have not opened.
Ladle the soup into bowls and garnish with the radish and scallion. Serve hot with jasmine rice.
Enjoy!

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