Salmon Head Sinigang with Tamarind Broth

Salmon head sinigang is a Filipino sour soup made with salmon, vegetables, and a tart tamarind broth, served hot with rice. The head adds rich flavor and tender morsels, while a gentle simmer keeps the fish moist; souring agents and vegetables vary among regional and family versions.

Ingredients

1 salmon head, about 2 lb (900 g), split in half and cleaned; ask the fishmonger to split it if needed
8 cups (1.9 L) water
1 medium yellow onion, about 6 oz (170 g), peeled and quartered
2 medium tomatoes, about 10 oz (280 g), quartered
1 thumb-size piece fresh ginger, about 1 oz (28 g), sliced
2 tablespoons (30 ml) fish sauce, plus more to taste
1 packet sinigang sa sampalok tamarind soup mix, about 1.4 oz (40 g), or ⅓ cup (80 ml) unsweetened tamarind concentrate; adjust to taste
1 medium daikon radish, about 10 oz (280 g), peeled and cut into ½-inch (1.3 cm) half-moons
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
1 small eggplant, about 8 oz (225 g), cut into 1-inch (2.5 cm) pieces
2 cups (60 g) loosely packed water spinach (kangkong), cut into 3-inch (7.5 cm) lengths; substitute baby spinach or Swiss chard
2 green finger chiles, such as siling haba, left whole (optional)
½ teaspoon (2.5 g) fine salt, only if needed after seasoning

Instructions

Prepare the fish. Rinse the salmon head briefly under cold running water and check that it is clean, with gills removed. Pat dry. Keep it refrigerated while you prepare the vegetables. If the head is very large, cut it into manageable pieces; use a clean knife and board, then wash them and your hands.
Start the broth. In a large pot, combine the water, onion, tomatoes, ginger, and fish sauce. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 10 minutes, pressing the tomatoes gently against the pot to release their juices.
Cook the firm vegetables. Add the daikon and simmer for 8 minutes, or until it is beginning to turn tender but still holds its shape. Stir in the tamarind mix or concentrate. If using concentrate, start with about half the amount and add more gradually; brands and concentrates vary in strength.
Simmer the salmon. Lower the salmon head carefully into the broth. Add the eggplant and whole chiles, if using. Keep the liquid at a gentle simmer—not a rolling boil—for about 8–12 minutes, depending on the thickness of the fish. Avoid stirring vigorously, which can break the head apart.
Check doneness and finish. Check the thickest edible part of the salmon with a food thermometer without touching bone. Fish should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Add the green beans during the final 4–5 minutes and the water spinach for the final 1–2 minutes, just until tender. Taste the broth and adjust with more tamarind for sourness, fish sauce for savoriness, or a little salt if needed. Serve promptly.

Tips

Clean the head carefully. Removing the gills matters because they can make broth taste bitter or muddy. Ask the fishmonger to clean and split the head, and inspect it at home before cooking.
Choose your souring agent. Sinigang sa sampalok mix is convenient and usually includes seasoning, so add it in stages and taste before adding salt. Unsweetened tamarind concentrate gives you more control. If neither is available, bottled calamansi or lime juice can add tartness, but it will produce a brighter, less rounded broth; stir it in near the end.
Keep the broth at a gentle simmer. Vigorous boiling can break up the fish and make the soup cloudy. Lower the heat once the salmon goes in, and use a wide pot so the pieces fit without being crowded.
Use clean serving utensils. Do not return utensils that touched raw fish to the cooked soup. Salmon head has bones and small pin bones; take care when serving and eating.

Serving Suggestions

Serve the soup hot in deep bowls, with steamed white rice on the side to soak up the sour broth. Offer extra fish sauce and calamansi or lime at the table so each person can adjust seasoning. The salmon head is bony, so provide spoons and remind diners to eat slowly and watch for bones. For a fuller meal, add more vegetables or serve a simple plate of sliced cucumber alongside.

Variations

Use mustard greens, bok choy, or Swiss chard instead of water spinach; add them near the end so they stay green and tender. Taro root can replace some or all of the daikon: peel and cut it into chunks, then simmer until soft, allowing extra time. For a milder soup, omit the chiles; for more heat, slice one into the broth. You can also use salmon collars or steaks, but adjust the simmering time to the thickness and check each piece for 145°F (63°C). Tamarind mix, fresh tamarind, and concentrate differ in saltiness and sourness, so season by taste rather than assuming an exact one-for-one swap.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep for 3–4 days at 40°F (4°C) or below. For best texture, separate the fish and vegetables from the broth if convenient; the fish can become more fragile as it sits. Reheat only the portion you plan to eat, bringing the soup to a simmer and checking that leftovers reach 165°F (74°C). Avoid repeated cooling and reheating. Freeze cooled soup in airtight containers for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). The vegetables may soften after freezing.

Frequently Asked Questions

Can I use frozen salmon head?
Yes. Thaw it in the refrigerator overnight, not on the counter, then cook as directed. If it is still partly frozen, thaw completely before simmering so it cooks evenly and can be checked safely.

Do I need to remove the skin?
No. The skin can stay on and contributes flavor and richness. Make sure the head is cleaned and the gills are removed; skin is easy to leave in the bowl if you do not want to eat it.

Can I make the broth ahead?
Yes. Prepare the broth through the tomato-and-onion simmer, cool it promptly, and refrigerate it for up to 3–4 days. Reheat it to a simmer, then add the fish and vegetables shortly before serving so the salmon does not overcook during storage and reheating.

Why is my sinigang not sour enough?
Tamarind products vary in strength, and some soup mixes are milder than others. Add more tamarind mix or concentrate a little at a time, simmer briefly, and taste again. A squeeze of calamansi or lime can sharpen the flavor, though it changes the broth’s character.

Can I make this without a salmon head?
Yes. Salmon collars, steaks, or bone-in chunks work well. Choose pieces of similar thickness, add them when the vegetables are nearly tender, and cook until the thickest part reaches 145°F (63°C).

Is salmon head sinigang very fishy?
A fresh, properly cleaned head should make a savory broth rather than an unpleasantly fishy one. Remove the gills, use fresh fish, and keep the soup at a gentle simmer. Ginger, tomato, and tamarind also help balance the salmon’s richness.

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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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