Sinigang na Ulo ng Salmon – Salmon Head Sinigang
Salmon Head Sinigang is a delicious and hearty dish that is popular in the Philippines. The dish is made by simmering salmon heads in a tamarind-based broth, along with various vegetables such as tomatoes, onions, and okra. The key to making a great Salmon Head Sinigang is to use fresh, high-quality salmon heads. The heads should be cleaned and scaled before being added to the broth. Once the broth is simmering, the vegetables are added, along with fish sauce and other seasonings to taste. One of the best things about Salmon Head Sinigang is that it is a very versatile dish. You can experiment with different vegetables, such as eggplant or bok choy, to add variety and flavor. You can also adjust the level of sourness to your liking by adding more or less tamarind. Salmon Head Sinigang is a great dish to serve for a family dinner, as it is hearty and filling. It is also a great option for entertaining, as it can be made ahead of time and reheated before serving. In terms of nutritional value, salmon is a very good source of omega-3 fatty acids and is known to have several health benefits. The vegetables added in the dish also provide a good source of vitamins and minerals. Overall, Salmon Head Sinigang is a delicious and satisfying dish that is easy to make and packed with flavor and nutrients. Whether you're looking for a comforting meal on a chilly night or want to impress guests at your next dinner party, this dish is sure to please.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients
  • 1/2 medium-sized onion (cut into quarters)
  • 3 stalks bok choy
  • 3 thumb-sized ginger (strips)
  • 1 medium-sized tomato (cut into quarters)
  • 1 long green chilli (or red chilli)
  • 1 packet tamarind soup base mix
  • 1/2 medium-sized radish (sliced diagonally)
  • 1 - 2 salmon head
  • 1 1/2 L water
Instructions
  1. In a large pot, add ginger, onion, tomato, chilli and water. Cover and bring it to a boil.
  2. Add salmon head once it started bubbling. Cover and let the fish cook for 15 - 20 minutes.
  3. Add tamarind soup base and radish. Cover and let it simmer for another 10 minutes.
  4. Add bok choy, cover and turn off the heat. Let the remaining heat steam bok choy. The steamy hot soup goes perfectly with a cup of rice … or two. Enjoy!