![Sinigang Poke](https://cdn.statically.io/img/www.eatingwell.com/thmb/yUEgcCwDdjKuatfYR1gvEnvjB1Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/sinigang-poke-1ef4ba1bc6694e85877fff58afa6aa6b.jpg)
Ingredients
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1 ½ pounds skinless salmon fillet, cut into 1/2-inch cubes
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3 tablespoons toasted sesame oil
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1 ½ tablespoons minced peeled fresh ginger
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3 makrut lime leaves, thinly sliced, or 1 tablespoon lime or lemon zest
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3 long green peppers, such as Cubanelle
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¾ cup tamarind concentrate (see Tip)
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1 tablespoon citric acid or 1/4 cup lime juice
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2 tablespoons fish sauce (see Tip)
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1 tablespoon calamansi juice (see Tip) or lemon juice
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3 Thai chiles, seeded if desired, finely chopped
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1 tablespoon coarsely ground pepper
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1 cup cherry tomatoes, halved
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2 tablespoons chili oil
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¼ teaspoon salt
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¾ cup finely chopped red onion
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1 scallion, thinly sliced, white and green parts separated, divided
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1 head butter or romaine lettuce, leaves separated
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2 teaspoons furikake seasoning
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Flaky salt for serving
Directions
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Combine salmon, sesame oil, ginger and makrut lime leaves (or zest) in a medium bowl. Refrigerate, stirring once, for 30 minutes.
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Meanwhile, position rack in upper third of oven and preheat broiler to high. Place green peppers on a baking sheet and broil, turning once, until the skins are blistered on all sides, about 6 minutes. Transfer to a small bowl and cover with plastic wrap. Let steam for 5 minutes. Remove skin and seeds and coarsely chop the peppers. Set aside.
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Whisk tamarind concentrate, citric acid (or lime juice), fish sauce, calamansi (or lemon) juice, Thai chiles and ground pepper in a small bowl until smooth. Massage the mixture into the chilled salmon. Let stand for 5 minutes.
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Combine tomatoes, chili oil and 1/4 teaspoon salt in a medium bowl. Using a slotted spoon, transfer the salmon mixture to the bowl with the tomatoes (discard the tamarind marinade). Stir in red onion, scallion whites and the roasted peppers. Serve the poke in lettuce leaves and sprinkle with furikake, scallion greens and flaky salt, if desired.
Tips
Fish sauce is the ultimate umami sauce. Seek out one made with just anchovy, salt and water for the best flavor.
A tart and floral relative of the kumquat, calamansi is the predominant citrus used in Filipino cooking. Look for the juice bottled or frozen. Lime or lemon juice can be substituted.
Filipinos' go-to souring agent is tamarind. This tropical tree produces a sour-sweet fruit in a brown pod, with edible pulp. It's often sold in concentrate or pulp form. You can make your own "concentrate" by mixing 1/4 cup pulp and 1 cup hot water in a medium bowl. Let stand for 20 minutes. Break up the paste and mix it with the water with a fork. Pass the mixture through a fine sieve set over a bowl, pressing against the solids and scraping the underside of it to collect as much of the pulp as possible. Discard solids.
Nutrition Facts (per serving)
286 | Calories |
17g | Fat |
9g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 3/4 cup | |
Calories 286 | |
% Daily Value * | |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 25g | 50% |
Total Fat 17g | 22% |
Saturated Fat 2g | 10% |
Cholesterol 52mg | 17% |
Vitamin A 1403IU | 28% |
Sodium 262mg | 11% |
Potassium 652mg | 14% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.