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You are here: Home / Fish Recipes / Sinigang na Ulo ng Salmon sa Kamias or Batuan

Sinigang na Ulo ng Salmon sa Kamias or Batuan

September 15, 2016 by Manny Leave a Comment

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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.

 

Salmon Head Sinigang
Print Recipe

How to Cook Sinigang na Ulo ng Salmon sa Kamias

Salmon head siningang is one of the many versions of fish siningang that has become the favorite of Pinoys.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: sinigang na salmon, sinigang sa kamias
Servings: 3 servings
Calories: 133kcal
Author: Manny

Ingredients

  • 1 cup kamias or batu-an fruit whole & unpeeled
  • 1/2 cup white onions sliced
  • 1/2 cup red tomatoes sliced
  • 1/2 cup radish sliced
  • 6 cup water
  • 1/4 cup patis fish sauce
  • 6 finger chilis
  • 1 salmon head split in half
  • 1/2 cup sitaw string beans
  • 1/2 cup talbos ng kamote camote tops
  • 1/4 cup miso optional

Instructions

How to cook Salmon Head Sinigang

  • 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.

 

Salmon Head Sinigang

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Filed Under: Fish Recipes Tagged With: salmon head, salmon head in sour broth, salmon head sinigang, sinigang

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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