Salmon Steak Sinigang

Salmon Steak In Sour Soup
Filipinos love sour dishes especially soup. Salmon Steak Sinigang is another sour base soup dish. If salmon is not available, milkfish, tilapia, catfish, mudfish or any fish that you prepare can be used. The possibilities are almost endless when it comes to siningang. 
In this recipe, I used tamarind based soup mix that can be bought in any Asian store that sells products from the Philippines. Kamias, or bilimbi, is one of the popular souring agents for this dish. In-season calamansi, guava or green mango can also be used. Ginger is a must for this dish to remove the fishy smell and for flavor. I also used daikon, or white radish, dasheen, or taro, kangkong (water spinach), eggplants, finger peppers and fish sauce or patis for seasoning.

Salmon Steak Siningang

Ingredients:

3 pcs. Salmon Steak (washed)

1 pkg. Sinigang sa Sampalok Mix (yields 1 liter tamarind based soup)

1 lb. Dasheen/Taro Roots (pared, washed and cut if necessary)

1 large - Daikon (pared, washed and sliced diagonally about 1/3 in thick)

2 pcs. Eggplants (washed and cut)

1 bundle _ Kangkong (water spinach) or Sweep Potato leaves if available (washed and cut into 3in length)

1 liter - Water

6 pcs. Finger Peppers (washed)

1 large - Tomato (washed and cubed)

1 medium - Onion (pared, washed and cubed)

1 thumb size - Ginger (pared, washed and pounded)

 2 tbsps. - Fish Sauce/Patis (or to taste)

Let's Cook!

1.  In a large pot, combine water, tomato, onion and ginger. Bring to boil, then lower the heat and simmer.
2. While simmering, add dasheen/taro roots and simmer for 5 minutes.
3. Put in eggplants, daikon and tamarind mix.
4. Add salmon and simmer for another 5 minutes or until fish is done.
5. Season with fish sauce. Adjust seasoning if necessary.
6. Before turning off heat, add kangkong or sweet potato leaves and finger peppers, simmer for a couple of minutes. Make sure to add these vegetables last to avoid over cooking.
7. Serve with rice and enjoy!