Sinigang na Ulo ng Salmon

Sinigang na Ulo ng Salmon
Sinigang na Ulo ng Salmon. Salmon in Metro Manila is pricey the average Pinoy wont bother buying this fish for an everyday meal. But overseas the price of a salmon is comparable with other premium fish and in fact it is even cheaper compared to tanguinge or even malasugi. Pinoys overseas have been cooking salmon head Pinoy style sinigang, yes salmon is perfect for any type of sinigang and because the meat color is pink it is visually appealing as well.

The meat of salmon is full of fish fats that render on the sinigang broth. I would recommend rubbing the skin with salt and thoroughly rinsing the fish, and use slices of ginger in cooking to rid of the unfamiliar fishiness of the fish.

Ingredients:

Ulo ng Salmon 

1 kilo medium size salmon head
1 medium size onion, quartered
2 medium size tomato, quartered
1/2 thumb size ginger, sliced
1 bundle kangkong leaves or any leafy vegetables
1 big bundle leeks or spring onion, cut into 2” length
2 tbsp. sampalok sinigang mix
4 pcs. siling haba salt

Cooking procedure:

Ask the fish monger to cut fish head into serving pieces. Wash thoroughly the fish head, drain keep aside. In a large pot put 8-10 cups of water and bring to a boil, add in onion, ginger, tomato and sinigang mix and simmer for 3-5 minutes. Add fish head and simmer for 8-10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for 2-3 minutes. Then add leeks or spring onion and cook for another 1-2 minutes. Serve hot with patis, kalamansi and sili dipping sauce.

Comments

  1. AnonymousDecember 12, 2008 at 4:58 PM

    Manong, so glad nag-post kan. Ur-urayyek ti cooking ideas mo for holidays...:) Hehe...

    ReplyDelete
  2. AnonymousDecember 16, 2008 at 7:27 PM

    Watch out for my holiday celebration recipes starting December 16…

    ReplyDelete
  3. AnonymousJanuary 17, 2011 at 12:37 PM

    nilu2 q xa last nyt its very yummy with patis and calamansi. thanks for the recipe :-)

    ReplyDelete

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