Sinigang

INGREDIENTS

• 1 tablespoon coconut oil
• 1 small red onion, sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons grated ginger
• 2 tablespoons tamarind puree (I used Glory Bee Organic)
• 2 tablespoons fish sauce
• 4 cups vegetable stock or water
• 1 1/2 cups eggplant cut into chunks
• 1 serrano chili
• 12 ounces fresh salmon filets, cut into large chunks (see notes on optional pre-searing if desired)
• 2 heads baby Bok Choy or 2 cups of greens; napa cabbage, spinach, Mizuna
• 1 cup fresh tomatoes (cherry tomatoes are nice), chopped
• 1 tablespoon white miso mixed with 1/4 cup water

INSTRUCTIONS

1. Sear the Salmon.  This step is totally optional but it gives a richer flavor to the salmon.  Sear the salmon on each side for about 2- 3 minutes  (depending on the thickness of the fillets) in a hot hot pan with a little oil.  Leave it alone until a crust forms.  Just go for getting a golden crust on the outside.  The interior will finish cooking in the broth. Set aside.
2. Saute onion, garlic and ginger in coconut oil for 2 minutes.
3. Add broth, tamarind, fish sauce, eggplant and serrano chili.  Bring to a low simmer for 10 minutes, or until eggplant is tender.
4. Add the salmon,  tomatoes and Bok Choy (if substituting spinach, wait and add just before serving), cook another 5 minutes or until salmon is just cooked through.  Add miso water mixture.
5. Garnish and serve with rice if desired.