Fish Sinigang (Filipino Tamarind Soup)

by Cindy Yanasha Angulo in , , , ,

Here's another 20 minute meal for you!  A delicious, light, soury soup that is loaded with tamarind paste, meaty trout, crunchy summer squash and daikon radishes - and my personal addition: sliced habañero peppers!  You can tell I'm on a habañero craze :) 

Sinigang is served even during summertime in the Philippines.  It encompasses all of my favorite elements of a home-cooked meal: ethnic, healthy, fast, and delicious! 

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Time: 20 mins

Ingredients:

  • 1 lb rainbow trout or fish of your choice (tilapia or salmon work well) (cleaned and de-boned - cut into bite-sized pieces)
  • 2 packets tamarind stir-fry paste (or whatever tamarind paste you can find)
  • 1/2 of a fresh diakon radish, thinly sliced
  • 2 large tomatoes, diced
  • 1/2 cup summer squash, diced
  • 1 habanero pepper, thinly sliced with the seeds removed
  • 2-3 cups water
  • Salt/pepper to taste
  • 2 tamarind strings, cleaned, seeds pulled apart (optional)​
  • Rice for serving (optional)

Recipe:

  1. Use a medium-large bowl to combine the tamarind paste and the water - you'll want to stir and have the paste dissolve a bit.
  2. In a medium pot, place the fish, squash, tomatoes and radish before turning on the heat.  Then, pour the tamarind mixture on top and turn the heat on medium. 
  3. Add the habanero and bring the mixture to a boil (you'll want to raise the heat for this). Cover the pot.
  4. Fish should cook in 5-7 minutes, then you can remove the pot from the heat and serve!  Traditionally this dish is served over rice but you can drink it as a soup if desired. 
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Crispy-Skin Salmon with Tamarind Basmati Rice

by Cindy Yanasha Angulo in ,

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!

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Time: 1 hour

Ingredients:

Salmon:

  • 1 salmon fillet - with the skin on
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • salt/pepper to taste

 

Rice:

  • 1 cup basmati rice boiled in 1 teaspoon salt
  • 1/2 pack Goya Sazon
  • 2 - 3 tamarind pods, de-shelled and broken into individual seeds
  • 1 tablespoon butter (you can sub with olive oil)
  • 1 teaspoon ground cumin

 

Recipe:

  1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
  2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
  3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
  4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
  5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
  6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
  7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
  8. Serve rice and salmon on a plate & enjoy!