We had a surplus of salmon fillet, so we made this soup. Cut 1.5 lb salmon fillet (without skin) into bite-sized chunks (about 2×1″), marinate in 1/3 cup lemon juice, and refrigerate for a max of 20 mins (beyond 20 mins, the fish will start to “cook” in the citrus juice, which you want to avoid). In the mean time, using a large Dutch oven, sauté 8 garlic cloves (peeled and sliced ¼” lengthwise) and 2 shallots (peeled and sliced ½” crosswise) in 1 Tbsp neutral oil until fragrant and slightly browned. Add 8 oz grape tomatoes (halved) and sauté until slightly wilted. Add 5 cups rice wash (see Note) or water, 4 cups vegetable broth (we used Better Than Bouillon), ¼ cup lemon juice (we increased to 1/3 cup), about 2-3 Tbsp tamarind paste, and half a packet (0.88 oz) of Mama Sita Sinigang Sa Sampalok tamarind seasoning mix (which we added after finding the tamarind alone lacking depth). Bring to a boil, then reduce to a rolling simmer, and add two small daikon (about 1 lb), cut into ½” coins. When radish is half cooked, add 6 oz string beans (cut into bite-sized pieces), the marinated salmon pieces (including any remaining marinade), and 1 Tbsp fish sauce. Simmer on low until salmon is cooked and daikon is tender but firm (10-12 mins). Optional: a few mins before serving, add about 6 oz fresh spinach leaves, which will wilt quickly. Serve while the spinach is still green. This recipe is loosely based on: http://www.asianinamericamag.com/2015/01/how-to-make-salmon-sinigang-tamarind-soup-stew-with-vegetables/
Note: Rice wash is the white-tinged water that runs off while cleaning jasmine (or other) rice before cooking the rice. It apparently adds a light sheen to the soup.
Note 2: We actually used the juice of three freshly squeezed lemons and 1 freshly squeezed lime to make 2/3 of a cup of sour citrus juice.
Cooking Adventures 