Salmon Head Sinigang
Salmon head siningang is one of the many versions of fish siningang that has become the favorite of Pinoys. But you can cook this dish occasionally and will depend on the availability of this kind of fish. It’s because salmon is not indigenous in the Philippines.
These are imported fish and since the head part is not usually eaten in countries where they came from, they are exported to Asian countries like us. Salmon head is best cooked in soup like sinigang because it mostly consists of cartilages, skin and soft tissues specially on the eye sockets and of course the brain. On the only meaty part is the cheeks and the portion of the nape. This sour soup is using kamais (bilimbi fruit) as the souring agent unlike the usual tamarind. Which I think is better because this fruit eliminates the very fishy taste and odor of the salmon head.
- 1 cup kamias or batu-an fruit,whole & unpeeled
- ½ cup white onions, sliced
- ½ cup red tomatoes, sliced
- ½ cup radish, sliced
- 6 cup water
- ¼ cup patis (fish sauce)
- 6 finger chilis
- 1 salmon head, split in half
- ½ cup sitaw (string beans)
- ½ cup talbos ng kamote (camote tops)
- ¼ cup miso (optional)
- Lightly sautéed onions and tomatoes in a pan. Do not use an aluminum pan. Stainless steel or clay pot is recommended.
- Add the radish and sour fruit (kamias or batu-an).
- Add 6 cups of water. While the broth simmers, bruise or crush the fruit to release the flavor.
- Add patis and green chilis. When the broth reaches the desired tartness, put in salmon head and sitaw.
- Season with salt and pepper to taste. When done, add the kamote tops and let wilt for a minute. Serve.