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Sinigang na Ulo ng Salmon: A Filipino Sour Soup with Salmon Head

Original name: Sinigang na Ulo ng Salmon (Salmon Head Sour Soup)

A steaming bowl of Sinigang na Ulo ng Salmon with salmon head, tomatoes, radish, and kangkong in a clear sour broth, garnished with a whole chili pepper.
Prep
15 mins
Cook
30 mins
Servings
6
FilipinoEasyDinnerGluten FreeDairy FreePescatarian

About this dish

Sinigang na ulo ng salmon is my lola’s answer to a cold day and a tight budget. The salmon head, with its collagen-rich cheeks and bones, gives the broth a deep, gelatinous body, while tamarind, tomato, and a handful of native vegetables turn it into a bright, savory-sour soup that sings.

I remember Lola would simmer the head whole, then ladle it over rice for us kids, saving the prized cheek meat for herself. It is a dish of resourcefulness and flavor, and it belongs on every Filipino table.

Ingredients

UK and US measurements are both included for every recipe.

Salmon head (cleaned, gills removed, cut into 4 pieces)

protein

1.5 kg

Imperial measurement: 3.3 lb

Tamarind paste (or 250 g fresh tamarind, soaked in hot water and squeezed)

seasoning

120 g

Imperial measurement: 1/2 cup

Ripe tomatoes, quartered

vegetable

4 medium

Yellow onion, sliced

vegetable

1 large

Fresh ginger, peeled and julienned

spice

30 g

Imperial measurement: 1 thumb-sized piece

Water or light fish stock

liquid

2.5 L

Imperial measurement: 10 cups

Daikon radish, peeled and sliced into 1/2-inch rounds

vegetable

200 g

Imperial measurement: 7 oz

Long green beans (sitaw), cut into 2-inch lengths

vegetable

150 g

Imperial measurement: 5 oz

Kangkong (water spinach), leaves and tender stems, washed

vegetable

200 g

Imperial measurement: 7 oz

Okra, whole or halved

vegetable

120 g

Imperial measurement: 4 oz

Finger chili (siling haba), left whole

vegetable

2 pieces

Fish sauce (patis), to taste

seasoning

2 tbsp

Salt, to taste

seasoning

1 tsp

Method

1

Clean and prepare the salmon head

PT8M

Rinse the salmon head under cold running water. Remove any remaining gills and scales with a knife or your fingers. Cut the head into 4 manageable pieces. Pat dry with paper towels and set aside.

2

Sauté the aromatics

PT5M

In a large pot over medium heat, add a little oil. Sauté the onion, tomatoes, and ginger until the onion is translucent and the tomatoes are soft, about 5 minutes. This builds a flavorful base.

3

Add water and tamarind

PT10M

Pour in the water or fish stock and add the tamarind paste. Stir to dissolve. Bring to a boil, then lower the heat and simmer for 10 minutes to let the flavors meld.

4

Simmer the salmon head

PT10M

Gently slide the salmon head pieces into the pot. Simmer over low heat for 10 minutes. Do not stir vigorously; just let the fish poach in the sour broth. Skim off any foam that rises to the surface.

5

Add the vegetables

PT8M

Add the daikon radish and long green beans. Cook for 5 minutes. Then add the okra (if using) and finger chili. Simmer for another 3 minutes.

6

Season and finish

PT2M

Season with fish sauce and salt to taste. Add the kangkong and cook for just 1 minute until wilted. Turn off the heat. Serve hot.

Equipment

  • Large pot (6-8 quarts)
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Serving bowls

Nutrition facts

420 kcal
Calories
32 g
Protein
12 g
Carbohydrates
16 g
Fat
3 g
Fiber
980 mg
Sodium

Tips

  • For a clearer broth, blanch the salmon head in boiling water for 1 minute, then discard the water and start with fresh water. This removes impurities and reduces fishiness.
  • Adjust sourness by adding more tamarind paste or a splash of calamansi juice at the end. Remember that sinigang should be pleasantly sour, not overwhelming.
  • If you can’t find tamarind paste, use 2 tablespoons of tamarind powder or 1 cup of tamarind concentrate, adjusting to taste.
  • Salmon head is rich in collagen, which gives the soup a lovely gelatinous texture. Simmer gently and avoid boiling hard to keep the meat tender.

Serving suggestions

  • Serve hot over steamed jasmine rice.
  • Pair with a side of fish sauce (patis) mixed with calamansi and chili for dipping.
  • Add a sprinkle of crushed black pepper before serving.
  • For a complete meal, serve with a simple cucumber and tomato salad.

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Miguel Santos

Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.