Sinigang na Isda (Ulo ng Lapu Lapu)

Sinigang na Isda (Ulo ng Lapu Lapu)
Sinigang na Ulo ng Lapu Lapu. Yesterday I went to Abu Dhabi Cooperative Supermarket at Abu Dhabi Mall to buy something for to cook for the dinner and some other items. I was lucky when I reach the fresh fish section I was just in time when the fish monger has just displayed freshly cut fish heads and belly of a medium sized lapu lapu. I bought all of it, about two kilos. These fish heads are what are left from the lapu lapu, where the fillets are sold separate as premium cuts. Pinoys love fish soup, and fish head are best part for fish sinigang. I didn’t waste any time straight to the kitchen in less than 30 minutes dinner of steaming sinigang na ulo ng lapu lapu was ready. I like my sinigang with a lot of leeks or spring onions. Take this one as a cooking tip, it will make a lot of difference. Enjoy!

Ulo ng Lapu Lapu


Ingredients:

1 medium size onion, quartered
2 medium size tomato, quartered
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

Sinigang na Isda (Ulo ng Lapu Lapu) - Cooking Procedure


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, 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. AnonymousFebruary 22, 2008 at 1:54 PM

    i love sinigang in all shapes and forms. the lapu-lapu looks very delicious and meaty. :-)

    ReplyDelete
  2. AnonymousApril 16, 2009 at 1:56 PM

    tamang tama to, kakagaling ko lang sa fish market jeddah. yan lutuin ko now lapu lapu ulo ulo...

    ReplyDelete
  3. AnonymousAugust 12, 2009 at 10:35 PM

    hmm.. masarap siguro yan kung me fish broth cubes.. merong ginger..

    i believe na mas ma-eenhance ang lasa..

    ReplyDelete
  4. ut-manAugust 14, 2009 at 7:31 AM

    Hi anonymous,
    Use of ginger will definitely reduce the unwanted fishiness, I have also used it on my other fish recipes. I refrain from using cubes or other similar flavor enhancing products not unless it is really necessary.

    ReplyDelete
  5. AnonymousJune 2, 2010 at 7:50 PM

    i love to eat sinigang ulo lapu lapu fish, so yummy. thanks..

    ReplyDelete
  6. AnonymousJuly 28, 2011 at 5:07 AM

    Hmm, mukhang masarap. I just put out my frozen lapu-lapu. Isisigang ko for dinner. Yum! -Donna :)

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more