Sinigang na Ulo ng Salmon (Salmon Head in Sour Tamarind Broth)

Sinigang na Salmon is a comforting Filipino sour soup made with tender salmon head simmered in a savory broth flavored with miso, tomatoes, and tamarind. Known for its rich, tangy taste and nourishing warmth, this dish is a popular way to enjoy fish in a light yet flavorful soup. The fatty parts of the salmon head enrich the broth, while vegetables like radish, string beans, and mustard leaves add texture and balance. It’s a heartwarming meal often served with steamed rice, especially during rainy days or chilly evenings.

Ingredients Selection Tips:

Onion (1 large, quartered)
• Pick onions that are heavy, firm, and have dry, papery skin with no soft spots.

Tomato (1 large, quartered)
• Use ripe, firm tomatoes that are deep red and slightly soft to the touch. Avoid overripe or mushy ones.

Salmon head (2 lbs, cleaned and chopped into serving portions)
• Look for fresh salmon heads with clear eyes and a clean ocean smell.
• Have your fishmonger clean and cut them for convenience.

Fish sauce (2 tbsp)
• Use a good-quality fish sauce that’s dark amber in color and made with anchovies.
• Taste varies between brands, so adjust as needed.

Ground black pepper (to taste)
• Use freshly ground pepper for better aroma and flavor.

Water (2 liters)
• Use clean filtered water to avoid affecting the soup’s clarity and taste.

Radish (1 large, peeled and sliced)
• Choose firm, heavy radish with smooth white skin and no soft spots.
• Avoid overly large radishes which may be bitter or woody.

Sinigang sa Miso mix (1 pack, 23g)
• Pick a brand you trust for flavor and balance. Some mixes have more miso or salt than others.

Sugar (1 tsp, to balance acidity)
• Use white sugar to round out the sharpness of the tamarind. Add only a small amount and adjust to taste.

String beans (10 pcs sitaw, cut into 2-inch pieces)
• Look for bright green, flexible beans with no black spots or wrinkles.
• Snap one in half — it should break cleanly.

Green chili peppers (2 pcs siling haba)
• Choose firm, shiny green chilies with no soft or dark areas.
• Add whole to infuse mild heat without overwhelming the broth.

Sinigang mix (1 pack, 22g regular tamarind flavor)
• Use this to enhance the sourness of the soup. Choose your preferred brand and spice level.

Mustard leaves (mustasa, cleaned and trimmed)
• Select bunches with vibrant green leaves and firm stems.
• Avoid yellowing or wilted leaves. Rinse thoroughly to remove soil.

Cooking Tips:

• Heat oil in a large pot and sauté ginger until fragrant to reduce fishy taste and add warmth to the broth.
• Add onions and tomatoes, cooking until soft and slightly broken down to release their sweetness.
• Add the salmon head and gently stir. Cook for a few minutes until lightly seared.
• Pour in fish sauce and season with black pepper. Let it absorb for better depth of flavor.
• Add water and bring to a boil. Skim off any scum or impurities that rise to the top for a clear broth.
• Add radish and simmer for 5–7 minutes until tender.
• Stir in the Sinigang sa Miso mix and sugar. Let it dissolve completely.
• Add string beans and siling haba. Simmer for another 3–4 minutes.
• Add the regular tamarind sinigang mix. Adjust the sourness to your preference.
• Add mustard leaves last. Simmer for just 1–2 minutes or until wilted.
• Taste and adjust seasoning with fish sauce or sugar if needed.
• Serve hot with steamed rice and enjoy while the broth is rich and aromatic.