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Pan Seared Salmon with Soybeans
and Bean Curd in Sinigang Broth

By Executive Chef Gordon Landy, Peninsula Manila, Phillippines

Made with:
Sinigang Soup

Sinigang, with fish or shrimp, is a soup whose sourness comes from the pulp of the bulbous tamarind. It usually comes with water spinach or swamp cabbage, also known as kangkong, a vegetable with narrow heart-shaped leaves. Asian food stores may sell blocks of tamarind pulp to be used for soups.

Serves: 6 portions

Ingredients / Methods:
(Measurements in Metric)
Salmon (fresh salmon filiet, skin removed) 900 g. (150 g. x 6 portion)
30 ml. Extra Virgin Olive Oil
TT Salt
TT White Pepper (fresh ground)

Season salmon fillets with salt and pepper. Sear the fillets in olive oil over high heat, turning only once. Cook until medium done. Set aside.

Sinigang Broth Ingredients:
350 ml Rich Fish Stock
3 g. Garlic (crushed)
50 g. Shallots (sliced)
60 g. Tamarind (unripe, crushed)
100 g. Tomato (chopped)
10 g. Ginger (sliced)
10 g. Finger Chilies
TT Fish sauce
TT Salt
TT White pepper (freshly ground)

SOver high heat, bring the fish stock to boil. Add garlic, shallots, tamarind, tomato, ginger and chilies, and season with fish sauce, salt and pepper. Simmer for 10 minutes and adjust the seasoning. Strain and reserve.

Vegetable Garnish Ingredients:
210 g. Fresh Soybeans (blanched)
60 g. Okra (cut into eight pieces lengthwise and blanched)
120 g. White Radish (blanched, diced
120 g. Asian Eggplant (cut into batons, blanched)
120 g. Water Spinach
60 g. Green Mango (diced)
60 g. Leeks (cut into julienne, blanched)
45 ml Peanut Oil
204 g. (6 pieces x 2) cherry tomatoes (halved)
120 g. Japanese Bean Curd (diced)
TT Salt
TT White pepper (freshly ground)

Saute the soybeans, okra, white radish, eggplant, water spinach, green mango and leeks in peanut oil over medium heat. Season with salt and pepper. Moisten with 25 ml of sinigang broth. Add cherry tomatoes and Japanese bean curd, Adjust seasoning.

Additional Garnish Ingredients:
12 pieces Crispy Salmon Skin
6 pieces Dried Chilies
48 slices Fried Eggplant
6 pieces Lemon Grass
30 ml Chili Oil

For Salmon Skin:
Slice salmon skin into 12 long pieces, put on baking sheet and bake at a low temperature, about 120 degrees Fahrenheit, in the oven, checking periodicalIy, until crispy.

Divide the vegetable garnish evenly into 6 hot soup plates, reserving a small amount to place on top of the salmon. Place cooked salmon on the vegetables. Spoon in 50 ml of hot sinigang broth. Place the reserve vegetable garnish on top of the salmon. Garnish with crispy salmon skin, dried chilies, fried eggplant and lemon grass. Drizzle the chili oil into the broth. Serve immediately.

Other Great Chef Recipes:
Braised Lamb Shank Kaldereta

Guinea Fowl Tinola with Green Papaya & Shiitake & Woodear Mushrooms

Mille Feuille of Green Mango, Palm Heart and Lobster, Patis-Dayap and Honey Vinaigrette

Pan Seared Salmon with Soybeans and Bean Curd in Sinigang Broth



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