1 Salmon fish head
1 tsp of tamarind paste dissolved in water(i substituted with 1 tablespoon of tamarind powder because i accidentally bought powder instead of paste)
2 tomatoes (sliced into wedges)
1 onion (sliced into rings)
2 cloves of garlic
juice from 1 whole lemon (because i didn’t have lime)
1 tablespoon fish sauce
a bunch of water spinach (known as kang kong in Singapore)
salt and pepper to taste
1. Dissolve the tamarind in a pot of boiling water
2. Add garlic and onions and bring to a boil.
3. Add fish head, lemon juice and tomatoes
4. Simmer for 5 minutes and add water spinach.
5. When water spinach is cooked, add fish sauce and salt and pepper.
One of my favourite Filipino dishes (thanks to my Filipino mother-in-law) is Sinigang, or sour soup. It can be pretty much made with anything, meat, shrimps, squid…but my favourite Sinigang was the one I had in a food court in Manila during a work trip. It was made with Salmon head. So when I found out that the fish shop in my new neighborhood sells salmon fish head, I had to try. I was worried that this soup was going to fail badly because, I’m neither Filipino nor have the recipe. But it turned out pretty well and the husband said that it tastes pretty authentic.
Simple and appetizing. Or as the Chinese call it – 开胃。