This native tamarind-sour soup is commonly cooked by traditional Filipino families. Enjoying the fresh salmon head and the sour-taste juicy-soup, may not be for everyone but it is worth a try.
- 1 kg Salmon head, chopped
- 2 medium sized onion, chopped
- 5 cloves of garlic, minced
- 5 pieces ripe tomatoes, sliced
- 1 inch knob of ginger, sliced into strips
- 3 tablespoons of miso paste
- 4 pcs. siling haba (chili fingers)
- 2 bunches of mustard leaves, washed and cut in half
- Sinigang Mix
- Salt and pepper to taste : fish sauce optional
- In a pot, saute garlic, onion and ginger until slightly browned and fragrant.
- Add in the tomatoes and cook until soft and mushy. Add in the miso and mix throughly.
- Mix in the Salmon Head and saute for a little bit.
- Add about 1 liter of hot water and let it boil.
- Add in the Sinigang Mix or fresh tamarind paste , whichever is available, stir and let it simmer.
- Add in the siling haba (chili fingers), salt or patis(fish saude) and just before serving add in the mustard leaves