Salmon sa Miso – Fish heads used to be a throw away food in the Western part of the world. Thanks to the persistence of Asians who prize this part of the fish for its healthy, gelatinous, collagen-rich, fatty meat, that is packed with essential Omega-3 fish oils.
Salmon sa Miso Recipe
- 2 salmon heads, split in half
- 1 package sinigang sa sampalok mix (tamarind seasoning mix)
- 200 grams miso paste
- 1 large tomato, chopped
- 1 large onion, sliced
- 1 bunch pechay or spinach or kangkong (water spinach)
- 1 labanos (daikon radish)
- 10 pieces (or more) okra, sliced
- 2 eggplants, halved and sliced into 3-inch sections
- 1 tablespoon patis (fish sauce)
- 1 quart water
- Salt & pepper to taste
- 2-3 pieces finger chili peppers
- In large pan or pot, heat oil to sauté onions and tomatoes until soft and fragrant. Then add in miso paste and continue to sauté for a minute.
- Add in water, salmon head and bring to a boil. Simmer for 3-5 minutes.
- Season with fish sauce, salt and pepper.
- Add radish, okra and eggplant. Simmer until almost tender.
- Stir and incorporate sinigang mix. (I find that adding it almost to the last minute retains much of its sourness.)
- Add spinach/kangkong or pechay leaves. Turn off heat and cover pot.
Image Source: foodplanetphilppines.blogspot.com
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