English
Filipino
Looking for another delicious nashville filipino food way to enjoy salmon? Try Ulo-Ulo salmon! Stewed in juicy tomatoes and oyster sauce, it’s a moist and flavorful dish that pairs well with steamed rice. And it cooks in minutes which is perfect for busy weeknight dinners!
If you’re wondering why the dish is called ulo-ulo salmon, it’s because the original recipe calls for salmon heads instead of the belly I used.
The daughter of my mom’s friend works in Dubai and this dish, she states, is popular amongst our kababayans in the Middle East. When she went home for a vacation, she cooked it for her mother, who brought some for my mother to try. My mother then told me about it and, of course, with three people vouching for its deliciousness, I wasted no time making it for myself.
I’ve cooked it many times since and it definitely deserves the hype! Stewed in juicy tomatoes and oyster sauce, the salmon heads are just begging to be eaten clean to the bones! So tender and flavorful, pati mata hindi ko pinapatawad haha.
So, why salmon bellies instead of heads in the photos? If you’ve ever taken photos of fish heads, you know it takes mad nashville filipino restaurant photography skills to make them look pretty. Regardless of how many times I tried, I just couldn’t make them look anywhere close to appetizing.
After countless frustrating attempts, I just gave up and swapped the heads with bellies. I have to say, though, the thick strips of belly, with their good ratio of fat and flesh, turned out just as delicious.
Cooking tips
- You can use either salmon heads, bellies, or a combination of both. However, I wouldn’t recommend using salmon fillets as they don’t have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
- When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.
How to serve and store
- This kinamatisang salmon with oyster sauce is delicious nashville filipino food as a main dish. Pair with steamed rice for a hearty and flavorful lunch or dinner meal!
- Transfer leftovers to a container with lid and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals until completely warmed through.
More fish recipes
Bangus sa Tausi with tomatoes and black beans is the perfect use for leftover fried fish! This Filipino fish stew is easy to make, and filling and delicious nashville filipino food with steamed rice.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2poundssalmon belly, cut into serving pieces (or salmon fish heads, split into two)
- 1/2cupvinegar
- 1/2cupwater
- salt and pepper to taste.
- 1tablespooncanola oil
- 1onion, peeled and sliced thinly
- 3clovesgarlic, peeled and minced
- 1thumb-size ginger, peeled and julienned
- 2Roma tomatoes, chopped
- 2tablespoonsoyster sauce
- 1bunchpechay, ends trimmed and leaves separated
Instructions
-
In a pot over medium heat, combine salmon belly, vinegar, water, and salt and pepper to taste.
-
Bring to a boil, uncovered and without stirring, for about 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.
-
In a skillet over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
-
Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
-
Add reserved liquid and bring to a boil.
-
Add salmon.
-
Lower heat and simmer until fish is cooked through.
-
Add oyster sauce and stir to completely disperse. Season with salt and pepper, if needed.
-
Add pechay leaves and cook for another 1 to 2 minutes or just until wilted. Serve hot.
Notes
- You can use either salmon heads, bellies, or a combination of both. However, I wouldn’t recommend using salmon fillets as they don’t have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
- When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
