6 salmon steaks
1 Onion, chopped
5 Tomatoes, diced
5 cloves Garlic, finely chopped
2 green chilis, finely chopped
5 Eggplants, chopped
1 Radish, chopped
2 cups Green Beans
1/2 cup of Taro root, chopped
1/4 cup of tamarind paste
1 ltr of water
3 bunches Ong Choy or bok choy
- In a pot on medium high heat, add enough oil to cover the bottom of the pot.
- Add your onions, tomatoes, garlic, and chilies, and cook them down for about 5 to 8 minutes.
- Add your eggplant, radish, green beans and taro, and mix well to combine.
- Add your tamarind paste, mix well, and allow everything to cook and soften for another 5 to 8 minutes before adding your water.
- Bring your Singang up to a boil and then reduce your heat to a medium low.
- Season your Singang with salt and pepper, cover, and allow to simmer for about 5 minutes.
- While it simmers, salt your salmon on both sides and prepare your bok choy.
- For the last 10 minutes of your cooking time, add your salmon steaks and bok choy.
- Once your salmon is cooked through (6-10 minutes) take the Singang off the heat and serve hot!
Keywords: Sinigang, salmon, soup, stew, Philippines, Tiana Gee, recipe, tamarind, fish sauce