Sinigang na ulo ng salmon is somewhat a new dish because it was no yet popular decades ago and salmon is not an indigenous fish. It was an imported fish from Western or European countries and the reason why it it now available locally is because countries selling this fish only eat the fleshy part and cut off the head and dispose of it. Compared to the salmon steak or fillet, salmon head is cheaper so it can be bought by the average Pinoys like me. And can’t think of any dish suitable for salmon head than making into sinigang because it is mostly bones and cartilage. Anyway since salmon head is really fishy so it should be seared or fried lightly before cooking it into sinigang dish to remove the fishy taste. So I’m sure you are going to like this dish if you one of your favorite dish is sinigang.
Sinigang na Ulo ng Salmon sa Sampalok
- 2 whole salmon head cut in serving pieces
- 1 big sachet sinigang sa sampalok mix 44 grams
- 1 small bunch mustard leaves
- 2 pcs siling pansigang long green chilies
- 1/2 Tbsp. salt
- 1 tsp. black pepper ground
- 2 liters of rice washing or water
- 2 Tbsp. cooking oil
- 1/2 cup miso brown color preferable
- 4 pcs tomatoes sliced
- 4 cloves garlic crushed
- 1 pc onion sliced
- 1 thumb sized ginger sliced into strips
- salt and pepper for seasoning the raw salmon head
- 1 Tbsp. patis
How to Cook Sinigang ng Ulo ng Salmon sa Sampalok
- Wash and clean the salmon head and remove the gills. Slice into serving pieces if desired. Drain in a colander.
- Place in a bowl and rub with salt and pepper. Heat oil in a non-stick pan about 1 Tbsp. and lightly fry the salmon head about half a minute on each sides. Set aside in a bowl.
- In the same pan, add another tablespoon of oil and saute garlic, onion and ginger for a few minutes. Add in the tomatoes and saute. Simmer until slightly tender.
- Pour in patis and simmer for a minute. Then add in the miso and stir. Add also the sinigang sa sampalok mix and stir again.
- Pour 1/2 cup of water and stir until the miso and sinigang mix is dissolved.
- Pour 2 liters of rice washing or water in a pot and transfer the sauteed aromatics and miso from the pan to the pot. Bring the rice washing to a boil. Season with salt and pepper.
- Add in the mustard leaves and long green chilies. Then put all the salmon head pieces in the pot and simmer for 3 minutes. Then turn off heat. Serve hot and enjoy!