“Sinigang na ulo ng Salmon” is translated as Salmon head cooked in a sour broth of tomatoes and tamarind (other souring agents such as bilimbi and guava can be used). Sinigang is the term used to cook meat or seafood by boiling it with a sour base such as tamarind. Other variant bases are available depending on the region where sinigang is cooked.
Some use guava while others prefer green mangoes and calamansi. It does not matter as to what fruit is used to make the sour base. This outcome of this sinigang na salmon recipe will always be appreciated as long as the soup is sour enough and the flavor of the meat or seafood blends well.
I only learned to eat fish head when I was in college. Everyone of us gets to a certain age when we become adventurous in terms of our food choices. That was the time when I wanted to try every delicacy whether its bizarre or regular.
Try this Sinigang na Salmon Recipe and let me know your thoughts.
- Serves: 4
- Serving size: 4
- 2 pieces Salmon Heads
- 1 pack sinigang sa Sampaloc mix (1 liter pack, tamarind base soup mix)
- 1 big tomato, cubed
- 1 big onion, cubed
- ¼ lb fresh spinach or Kangkong (water spinach)
- 1 tbsp Fish sauce
- 1 liter water
- Salt and pepper to taste
- Sauté the onion and tomato for a few minutes
- Put-in the Salmon heads and let each side cook for 3 minutes
- Add water and bring to a boil. Let this simmer for 10 minutes
- Add the sinigang sa Sampaloc mix and let this simmer for 5 minutes
- Add the fish sauce followed by the spinach
- Turn of the heat and cover the pan for 5 to 7 minutes
- Serve hot. Enjoy!