Sinigang na Ulo ng Salmon sa Pinya
Sinigang na Ulo is one of my favourite dishes, it is definitely on my top 10. Back in the Philippines there was this restaurant I always dine in where their specialty are fish head sinigang offered in different fishes, like tuna, grouper and snapper. The flavours and texture are amazing, just the thought of that slimy fish meat and jelly like fish cheeks/lips on the head makes me drool already as I am writing this. I know it’s not for everyone but I guess most Asian denominations would love this, it’s about the strong refreshing flavour and texture.
Sinigang na Ulo on its own is already a very tasty delicious dish, just imagine the oily fish head on a refreshing sour, savoury with hints of hot chillies, it’s a flavour to reckon but sometimes it might not make you excited so why not add pineapples on it to add a fruity tangy sweet touch to its overall flavour. I just experimented on this thought one time as I had leftover canned pineapple after using it on another dish, this simple addition made the sinigang even much better, not it partly tastes like a Thai dish with all of the flavour elements involved, it’s a party in your mouth.
- In a pot onions, tomatoes and green chillies then pour water and liquid from pineapple chunks. Bring to a boil.
- Once boiling add fish, pineapple chunks and tamarind mix, simmer for 5-10 minutes (or until cooked). If the fish head is too large you might need to cook each head individually and increase the time.
- Add spinach then simmer for 2 more minutes.
- Season with Fish sauce and freshly ground black pepper