Sinigang na Ulo ng Maya-maya sa Miso

This dish tastes so good, you don't need to buy expensive fish belly to have a satisfying meal.

September 2010 | By
Sinigang na Ulo ng Maya-maya sa Miso
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at a glance Main Ingredient

Fish and Seafood



Preparation Time


Date Published

September 2010

This healthy dish tastes so good, you don’t even need to buy the more expensive fish belly to have a satisfying meal. At the market, ask the fishmonger to chop up the fish head into your desired size. Make sure to rub them generously with salt to remove the slime, then rinse thoroughly. You can also make this recipe using salmon head.Serves 8 to 102 tablespoons oil for sautéing1 (1-inch piece) ginger, peeled and sliced2 tablespoons garlic, minced1 medium onion, chopped1/2 cup miso paste  (Learn more about miso here)3 pieces medium tomatoes, chopped2 kilos snapper fish head or ulo ng maya-maya, cut in large chunks3 tablespoons salt 1 teaspoon ground black pepper6 to 7 cups water1 fish bouillon cube 1 (40-gram) pack instant tamarind powder2 large bunches mustard leaves1  In a large, heavy-bottomed pot, heat oil. Sauté ginger until light golden brown on the edges. Add garlic and onion, and cook for a few minutes. Add miso paste. Stir and cook for about 3 minutes. Add tomatoes and sauté until tender. Mash the tomatoes well. 2  Add fish. Season with 3 tablespoons salt and 1 teaspoon ground black pepper. Add water, followed by bouillon cube and tamarind powder. Stir gently. (Avoid stirring the fish pieces as they tend to break easily.) Bring to a boil then simmer for 10 minutes.3  Add mustard leaves and cook for 4 minutes more. To serve, place the fish chunks in one large platter, and the vegetables and the broth together in one large bowl. Shopping tip:  In some wet markets, vendors sell very cheap “ulo ng maya-maya,” but they're actually heads of a fish called Imelda. Don't pass them up, though, because they are also quite delicious. For less than a hundred pesos, you could feed a big crowd!



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