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
Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.
Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongbahayrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.
Leave a Reply