Sinigang sa miso ulo ng salmon is a Filipino sour soup that combines the rich, fatty flavor of salmon head with the savory depth of miso and the tangy brightness of tamarind. It’s a comforting, one-pot dish that’s both hearty and light, perfect for cold days or when you crave something deeply savory with a citrusy kick. The miso rounds out the sourness, creating a balanced broth that clings to the tender fish.
Ingredients
- 2 lbs (900 g) salmon head, cleaned and cut into 2–3-inch pieces (or 1.5 lbs salmon fillet)
- 1/4 cup (60 ml) cooking oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced into thin strips
- 2 medium tomatoes, quartered
- 2 tbsp (30 g) white miso paste (or yellow miso)
- 1 packet (about 1 oz / 28 g) tamarind soup base (or 1/2 cup fresh tamarind pulp)
- 6 cups (1.4 L) water
- 1 medium radish (labanos), peeled and sliced into 1/2-inch rounds
- 1 cup (90 g) string beans, cut into 2-inch pieces
- 1 small eggplant, sliced into 1/2-inch rounds
- 2 cups (60 g) fresh spinach or water spinach (kangkong) leaves
- 2–3 pieces green chili (siling haba) or 1 jalapeño, slit (optional)
- Fish sauce (patis) or salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the salmon: Rinse the salmon head pieces under cold water, removing any blood or scales. Pat dry with paper towels. Lightly season with salt and pepper.
- Sauté aromatics: In a large pot, heat the oil over medium heat. Add the onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant and the onion becomes translucent.
- Add tomatoes and miso: Stir in the tomatoes and cook for 2 minutes, mashing them slightly with a spoon. Add the miso paste and stir to combine, letting it toast for 1 minute.
- Build the broth: Pour in the water and tamarind soup base (or fresh tamarind). Bring to a boil, then reduce heat to a simmer. Let it simmer uncovered for 10 minutes to allow the flavors to meld.
- Cook the salmon: Gently slide the salmon head pieces into the broth. Simmer for 10–12 minutes, or until the fish is opaque and flakes easily with a fork. Do not stir vigorously to avoid breaking the fish.
- Add vegetables: Add the radish and eggplant. Cook for 5 minutes, then add the string beans and green chili (if using). Cook for another 3–4 minutes until the vegetables are tender but still crisp.
- Finish with greens: Turn off the heat and stir in the spinach or kangkong leaves. They will wilt in the residual heat.
- Season and serve: Taste the broth and adjust with fish sauce or salt. It should be sour, savory, and slightly salty. Serve hot in bowls with steamed rice.
Tips
- Substitute salmon head: If salmon head is unavailable, use salmon fillet or steaks. Reduce cooking time to 8–10 minutes to prevent overcooking. The broth will be less rich, so consider adding a splash of fish sauce or a knob of butter.
- Adjust sourness: If the soup is too sour for your taste, add a teaspoon of sugar or a bit more miso. If it’s not sour enough, add more tamarind base or a squeeze of calamansi (or lemon) at the end.
- Don’t overcook the fish: Salmon head bones and skin hold up well, but the flesh can become dry if simmered too long. Cook just until the flesh is opaque and flakes easily.
- Use a fine-mesh strainer: If using fresh tamarind pulp, strain the broth after simmering to remove seeds and fibers. For the soup base, dissolve it fully in a cup of hot water before adding to the pot.
Serving Suggestions
Serve the sinigang hot with steamed jasmine or garlic rice. A side of fish sauce with sliced calamansi (or lime) is perfect for dipping the fish. For a complete meal, add a simple vegetable side like stir-fried bok choy or a fresh cucumber salad.
Variations
- Spicy version: Add 2–3 Thai bird’s eye chilies (siling labuyo) along with the green chili for extra heat.
- Add other vegetables: Try adding okra, taro (gabi), or water spinach (kangkong) in place of or in addition to the listed vegetables. Taro will thicken the broth slightly.
- Use other fish: Milkfish (bangus) or tilapia are common substitutes. Adjust cooking times accordingly.
- Miso variations: White miso gives a milder, sweeter flavor; yellow or red miso will make the broth more assertive. Use what you have.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 3 days. To reheat, gently warm in a pot over medium-low heat until bubbling, about 5–7 minutes. Avoid boiling vigorously to keep the fish intact. You can also reheat individual portions in the microwave for 2–3 minutes. The flavors will intensify as it sits; you may need to add a splash of water or broth to thin it out.
Frequently Asked Questions
Can I use salmon fillet instead of the head? Yes, absolutely. Use 1.5 lbs (680 g) of fillet, cut into large chunks. Reduce cooking time to 8–10 minutes, as fillets cook faster than head pieces. The broth will be less rich, so consider adding a splash of fish sauce or a knob of butter.
What if I can’t find tamarind soup base? You can use fresh tamarind pulp (about 1/2 cup) or tamarind paste. If using fresh, simmer the pulp in the broth for 10 minutes, then strain. Alternatively, use 1/4 cup of calamansi juice or lemon juice mixed with 1 tablespoon of brown sugar to mimic the sourness, though the flavor will differ.
Is miso paste the same as miso soup packet? No, miso paste is a fermented soybean paste used as a seasoning. Miso soup packets are a dried soup mix that already contains miso and other flavorings. For this recipe, use miso paste for the best flavor.
Can I make this ahead of time? Yes, you can prepare the broth and vegetables up to a day ahead, but add the fish and greens just before serving to prevent them from overcooking. Store the broth separately and reheat before adding the fish.
How do I clean salmon head properly? Rinse under cold water, remove the gills (they can add bitterness), and scrape off any scales using a knife. Cut into pieces with a heavy cleaver or ask your fishmonger to do it.
Can I freeze this soup? Yes, but the texture of the fish and vegetables may change upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently. For best quality, consume within 3 days of making.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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