Sinigang na Salmon Ulo

The first time I've known this dish, was when I saw a TV show that gives reviews on restaurants found around Quezon City where they served home-cooked meal that were also relatively cheap. From the looks of the patrons and the host itself, I could say that it truly taste really really good. Did not waste any more time, the next morning I search for salmon fish which is rare in our area.

Ingredients:

• 1 kilo Salmon head, cleaned
• 2 tbsp fish sauce (patis)
• 5 gloves garlic, crushed and minced
• 1 medium onion, minced
• 1 thumb-sized ginger, cut into thin strips
• 3 medium sized tomato, quartered with seeds removed
• 2 finger chili (siling haba)
• 2 bundle mustard greens (mustasa)
• 1/2 bundle greenbeans (sitaw), cut into 2 inches long
• 2 pieces eggplant (talong), cut diagonally half an inch thick
• 1 medium-sized radish (labanos), cut diagonally half an inch thick
• 10 pieces kamias (bilimbi), cleaned
• 6 cups water
• salt and pepper
• 1 tsp cooking oil

Cooking Procedure:

1. Pour cooking oil in a cooking pot in medium heat.
2. Saute ginger for 10 seconds, then add tomatoes, after 10 seconds, add onion and garlic.
3. Once onion is translucent, add the miso paste, stir for about 30 seconds.
4. Add kamias, fish sauce and water then let it boil.
5. When water is boiling, add the salmon heads and let it return to a boil.
6. When water reboils, mash kamias using the back of the large spoon against the side of the pot to release juice into soup.
7. Add sitaw, siling-haba and labanos. When water reboils add your Knorr sinigang mix.Stir lightly.
8. After water reboils, add mustasa and talong. Season with salt and pepper.
9. Simmer until fish and vegetables are cooked.

Tips:

• You could use kangkong (water spinach) instead of mustard greens.

Watch video here:

Just so you know:

Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (sampalok). It is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew.

Sinigang is traditionally tamarind-based. Variations of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi (balimbíng), or unripe mango. Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits.