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.

Ingredients:

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
2 tbsp. sampalok sinigang mix
4 pcs. siling haba
salt and pepper
Patis ( fish sauce )

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 and pepper to taste.
Add in vegetables and siling haba, cook for 2-3 minutes.
Serve hot with patis, kalamansi and sili dipping sauce.

As you can see I dont use siling haba since Im eating this ulam with my kids.