This is perfect to have for lunch or dinner on cold days. The tamarind-miso broth is very comforting and hits the spot everytime.
I don’t really like cooking fish in tamarind broth or even shrimp, because I can’t make them taste as good and satisfying as my favorite pork sinigang or even beef sinigang, I feel like there’s something missing…but the addition of miso combined with the flavor-rich salmon head gives this dish depth of flavor and makes it so delicious.
Salmon head doesn’t have much meat in it so I like to pair it with fried tilapia and steamed hot rice, and as always ice-cold coke. Mmmm.
Happy Cooking! ü GOD Bless!
- 2-3 pieces salmon head
- 1 40g pack sinigang sa sampaloc mix
- 6 cups water or rice washing
- 1 large onion, sliced
- 1 thumb-sized ginger, grated
- 2 large tomatoes, quartered
- 6-8 pcs. string beans(sitaw), cut into 3-inch long pcs
- mustard greens, chopped or kangkong leaves
- green chillies (finger chillies)
- miso paste
- olive oil
- salt or fish sauce to taste
- 1 teaspoon ground pepper
- Heat about a tablespoon of olive oil in a big saucepan and saute onion, ginger and tomatoes. Add miso paste cook for about a minute then add rice washing or plain water. Add tamarind broth powder mix and season with fish sauce (patis). Add green chillies; cover pan and bring broth to a boil.
- Add salmon head. Cover and simmer for about 10-15 minutes. Add vegetables and simmer for another 2-3 minutes.
- Transfer to serving bowl and serve hot with rice. Enjoy!!