Fish Head Soup Filipino Style Recipes

SINIGANG NA SALMON (SALMON HEAD IN SOUR TAMARIND SOUP)

Steps:

• In a pot over high heat, bring 1 liter of water to boil.
• Add tomatoes, onion, ginger, yardlong beans, and white radish. Lower heat to medium and cover pot with lid. Simmer for 5 minutes or until white radish is just half cooked.
• Add the Salmon head, eggplant, okra, and green chili peppers. Pour in tamarind mix and fish sauce and gently stir to avoid breaking the fish into pieces. Simmer for 5 minutes or until fish is cooked
• Add the water spinach (Kangkong) and cook for a few seconds then turn off the heat.
• Transfer content to a serving soup dish and serve with steamed rice.

FISH SINIGANG (TILAPIA) - FILIPINO SOUR BROTH DISH

Steps:

• In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

FILIPINO FISH STEW (PAKSIW NA BANGUS)

Steps:

• Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
• Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
• Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.