Sinigang na Salmon Head and Belly

A sour, comforting bowl with rich salmon and vegetables added in stages.

Ingredients

• 800 g salmon head and belly, cleaned
• 1.3–1.5 L water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 packet sinigang mix, preferably sampalok, added gradually to taste
• 100–150 g sitaw, cut into 2-inch pieces
• 6–8 okra, whole or halved if large
• 1–2 handfuls alugbati, leaves and tender stems
• 2–3 green siling pangsigang
• Fish sauce, about 1–2 tbsp, to taste
• Salt if needed

Method

• Simmer water, onion and tomatoes for 7–10 minutes, pressing the tomatoes lightly into the broth.
• Add sinigang mix gradually and about 1 tbsp fish sauce. Taste before adding more.
• Add salmon head and gently simmer for about 5 minutes. Add belly, sitaw and whole chilies for another 3 minutes.
• Add okra for 2–3 minutes, then alugbati for 1–2 minutes, just until wilted. Make sure the thickest salmon flesh reaches 63°C.
• Adjust sourness and saltiness. Turn off the heat and rest covered for 2–3 minutes before serving with rice.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗