Singang na Salmon

There are a lot of varieties of sinigang out there - cooked with tamarind, kamias, bayabas, etc... But those who are always on the go like me, the commercial or instant tamarind that are accessible from groceries to your suking sari-sari store works wonders. Overall, I take around 30 minutes to cook this.

You can also make use different type of fish for sinigang but when I do have access, I love to use fresh pink salmon. Any part of the fish you prefer to use will do.


Ingedients:


2 cloves of garlic
1tsp cooking oil
1.5-2kg salmon
10pcs tomatoes
1 palm-size ginger
1.5pcs of the big sinigang mix
2.5-3 liters of water
kangkong or mustasa
0.5 cup fish sauce (patis)



Procedure:

1. Heat pot and sautee the garlic in oil in low to medium heat.


2. Add the tomatoes and ginger. Squash the tomatoes so that they become soggy. Doing this will add color to you soup and add sourness.


3. Add the water, sinigang mix and fish sauce then let it boil for10-15 minutes. The boiling while the pot is covered will allow for the bring to all the flavors to blend well. Then taste to add more sinigang mix of fish sauce to our liking.

4. Add the fish then bring to a boil for 5-8 minutes without covering the pot. You can stir this once or twice but be careful not to break the fish.


5. Mix in the kangkong or mustasa then cover the pot then turn off the heat. The heat from the soup will cook the vegetable in 2 minutes.


That's it!