Sinigang na Ulo ng Salmon sa Sampalok

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.

Course: Fish Recipes

Cuisine: Filipino

Keyword: salmon head sinigang, sinigang na salmon, ulo ng salmon sinigang

Servings: 4 servings

Calories: 156kcal

Author: Manny

Ingredients

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

Instructions

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!

Video

Notes

Cooking Tips:

Lightly Fry the Salmon Head Before Simmering

Before adding the salmon head to the soup, lightly fry it for about 30 seconds on each side. This quick sear locks in the fish’s natural oils and juices, reducing its fishy smell. It also helps the fish hold its shape better during simmering, giving the soup a cleaner, richer flavor.

Use Rice Washing for a Fuller Broth

Instead of plain water, use rice washing as the soup base to add a subtle creaminess to the broth. This traditional method gives the soup a heartier texture and enhances the flavor of the tamarind and miso. The starch from the rice water also helps meld all the ingredients together more smoothly.

Add Leafy Greens at the End

Mustard leaves or other greens should be added in the final minutes of cooking to preserve their bright color and crisp texture. Overcooking them can make the leaves mushy and bitter, so only simmer for a couple of minutes. This ensures the vegetables stay fresh and vibrant, complementing the rich broth perfectly.