Ingredients
4
4 servings
- •7 ½ cups water
- •1 medium yellow onion, cut into large wedges
- •2 medium plum tomatoes, quartered
- •3 salmon steaks
- •3 green serrano peppers
- •1 packet tamarind soup, sinigang sa sampalok - mix as knorr
- •½ lb tiger prawns, headless, shells and tails on
- •½ teaspoon ground black pepper
- •6 okra pods
- •8 green beans, trimmed and cut into 2 in (5 cm) pieces
- •1 japanese eggplant, or chinese eggplant, cut into ½-inch-thick rounds, then quartered
- •6 bok choys
- •2 tablespoons fish sauce
- •1 cup fresh spinach
- •jasmine rice, cooked, for serving
Instructions
- 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!
Nutritional Facts
Per 4 servings
- Calories: 379
- Carbohydrate: 29g
- Fat: 12g
- Fiber: 8g
- Protein: 37g
- Sugar: 11g
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