SINIGANG NA SALMON (SALMON HEAD IN SOUR TAMARIND SOUP)
Stay warm and healthy while you enjoy this nutritious Sinigang na Salmon, a Filipino sour soup with a good mix of fish and vegetables.
Provided by Bebs
Categories Main Course Soup
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 77 kcal, Carbohydrate 3 g, Protein 9 g, Fat 2 g, Cholesterol 23 mg, Sodium 404 mg, Sugar 1 g, ServingSize 1 serving
SEAFOOD SINIGANG (SOUR AND SAVORY SEAFOOD SOUP)
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Provided by Jacqueline Chio-Lauri
Categories Soup/Stew Dinner Philippines Seafood Shellfish Fish Salmon Shrimp Lemon Juice Lemon Tomato Green Bean Spinach Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 18
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.
PORK SINIGANG
Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.
Provided by Robyn Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g
SALMON SINIGANG AS MADE BY RUBY IBARRA RECIPE BY TASTY
Sinigang is a traditional Filipino soup that has a sour, savory, and hot flavor profile. Made with a base of tamarind, tomatoes, and onions, it's typically prepared with meat and vegetables. Here, Ruby Ibarra shows us her favorite version using salmon steaks.
Provided by Ruby Ibarra
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 373 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 8 grams, Protein 38 grams, Sugar 11 grams
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