Sinigang Salmon Soup

Sinigang Salmon Soup4

by Wen

Ever had an appetizer that enhanced your appetite rather than filled you up? Sinigang is a soup from the Philippines that is savory and tangy through the taste of tamarind.
The many vegetables and salmon make it healthy, low calorie and colorful. Try a little at the start of your next meal and see!

Serves 2-3

Ingredients
3 cups water
2 medium tomatoes (cut into quarters)
1 small potato (peeled and cut in half or thirds) or same amount of taro
1/2 large red onion (coarsely chopped)
1 small eggplant (cut into slices about ½ inch thick)
1/2 corn on cob, optional
2-3 ounces of Japanese pumpkin (Asian pumpkin, sliced to about ½ inch thick), optional
1/2 lb salmon bones (after filet)
1/3 lb salmon filet or cross section
1/2 bunch spinach (thoroughly rinsed and broken into lengths of about 3-4 inches)
2-3 cloves of garlic (chopped)
2 tblsp tamarind paste (seedless dried tamarind from Asian market) or tamarind concentrate
1 tblsp fish sauce (from Asian market)

Cookware: Aroma Doveware 2.5 quart Dutch Oven (recipe easily doubles for a 4 quart Dutch Oven)

Instructions
1) Prepare tamarind paste by placing 1-2 tbslp of seedless dried tamarind into about 4 tblsp of hot water in a soup bowl. Wait until paste is softened (about 5-10 minutes) and mash pulp with spoon to make consistency like ketchup. Strain the paste to remove pulp or push pulp to side to use only paste. Use more to increase tanginess. (The fish sauce brings saltiness.)
2) Place water into Dutch Oven and bring to boil with cover on.
3) Add tomatoes, potatoes (if used), onion, corn, tamarind paste and fish sauce. Bring back to boil before reducing heat to simmer with cover on for 5 minutes (10 minutes if potatoes are used).
4) Add salmon bones, and Japanese pumpkin. Continue simmering for 15 minutes with cover on.
5) Add eggplant (and taro if used instead of potatoes) and simmer for 5 minutes with cover on.
6) Place salmon filet on top of ingredients in Dutch Oven and continue simmering for 5 minutes with cover on.
7) Place spinach on top of filet and replace cover for 1 minute.
8) Break up filet and ladle soup into bowls to serve, or remove bones and present in Dutch Oven.

Over To You
What’s your version of Salmon Soup? Share and inspire us:)

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