Craving a taste of home, a comforting dish that warms you from the inside out? Look no further! Today, we’re diving headfirst (pun intended!) into a Filipino classic: Sinigang na Ulo ng Salmon – Salmon Head Sinigang! This isn’t just any soup; it’s a symphony of sour and savory, a dance of textures, and a culinary hug in a bowl. Get ready to tantalize your taste buds and experience a true Filipino favorite!
Sinigang na Ulo ng Salmon sa Miso: A Flavor Explosion!
Imagine tender, flaky salmon head simmering in a tangy broth, infused with the rich umami of miso. The sourness, typically achieved with tamarind, beautifully complements the natural oils of the salmon, creating a harmonious balance that’s simply irresistible. This version elevates the classic sinigang with the added depth of miso, making it even more flavorful and satisfying. Are you ready to try it?
### Ingredients:
* 1 Salmon Head, cleaned and cut into serving pieces * 1 large Onion, quartered * 2 Tomatoes, quartered * 4-5 cloves Garlic, crushed * 1 thumb-sized Ginger, sliced * 1 bundle Kangkong (Water Spinach), cleaned and separated * 1 bundle Sitaw (String Beans), cut into 2-inch lengths * 2-3 pieces Long Green Peppers (Siling Haba) * 2-3 tablespoons Miso Paste (adjust to taste) * 1 pack (20g-25g) Sinigang Mix (Tamarind Soup Base) * Fish Sauce (Patis), to taste * Water * Cooking Oil ### Instructions:
- **Sauté the Aromatics:** In a large pot or Dutch oven, heat a little cooking oil over medium heat. Sauté the onion, tomatoes, garlic, and ginger until fragrant and the onions are translucent. This will form the flavour base of our sinigang. 2. **Add the Salmon Head:** Gently add the salmon head pieces to the pot and sear them lightly on all sides. This helps to prevent them from falling apart during the simmering process. 3. **Pour in the Water:** Pour in enough water to cover the salmon head. Bring the mixture to a boil, then reduce heat to a simmer. 4. **Skim the Scum:** As the soup simmers, you’ll notice some scum rising to the surface. Skim this off with a spoon to ensure a cleaner, clearer broth. 5. **Add the Miso Paste:** In a small bowl, mix the miso paste with a little of the hot broth until it forms a smooth slurry. This prevents lumps. Pour the miso mixture into the pot and stir well. 6. **Incorporate the Sinigang Mix:** Add the Sinigang mix to the pot and stir until dissolved. This will provide the signature sour flavor of the dish. 7. **Simmer and Season:** Continue to simmer the soup for about 15-20 minutes, or until the salmon head is cooked through and the meat is tender. Season with fish sauce (patis) to taste. Remember to taste as you go and adjust the seasoning according to your preference. 8. **Add the Vegetables:** Add the sitaw (string beans) and long green peppers (siling haba) to the pot. Cook for about 5 minutes, or until the sitaw is tender-crisp. 9. **Add the Kangkong:** Finally, add the kangkong (water spinach) and cook for just a minute or two, until it wilts. Be careful not to overcook the kangkong, as it can become slimy. 10. **Serve and Enjoy:** Ladle the Sinigang na Ulo ng Salmon sa Miso into bowls and serve hot with steamed rice. The contrasting flavors and textures will create a delightful experience for your palate. This sinigang is best enjoyed immediately! This Salmon Head Sinigang recipe, especially with the miso twist, is a guaranteed crowd-pleaser. The sour broth combined with the richness of the salmon and the earthy miso creates a unique and unforgettable flavor profile. Perfect for a chilly evening or whenever you’re craving a comforting bowl of soup!
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Sinigang Na Ulo Ng Salmon Recipe, Sinigang Na Ulo Ng Salmon Sa Miso
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