Salmon Sinigang Gefilte Fish

This is another Filipinx remix of the traditional Passover appetizer, gefilte fish. The tamarind in the sinigang mix and fish sauce gives this gefilte fish perfect sour, umami notes. Instead of the typical carp and white fish, I just used salmon. Serve cold. This is delicious on matzo with a little beet horseradish.

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Salmon Sinigang Gefilte Fish

Ingredients

• 1 packet of Mama Sita's Sinigang Sa Sampalok Tamarind Seasoning Mix (1.76oz)
• 1/2 cup of onion, chopped
• 1/2 cup of grape tomatoes
• 1/2 cup of dill
• 1 cup of matzo meal
• 2 tablespoons of neutral oil
• 1 tablespoon of  fish sauce
• 2 eggs
• 1 pound of salmon, cut in large 1 inch chunks, deboned and deskinned

Preparation

1. In a food processor, add all ingredients and pulse until salmon is just about ground.
2. Cover and refrigerate for at least 1 hour.
3. After 1 hour, use a 1-inch ice cream scoop to scoop dough. Hand roll into balls. Then, shape into ovals. Return to fridge as you boil water.
4. Fill a braiser pot with about 2 inches of water and bring to a boil.
5. Gently add gefilte fish to the pot, leaving some space in between each one. Lower heat to medium low.
6. Cover and simmer for 20 minutes.
7. Remove from water and let cool. 
8. Refrigerate before eating.

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