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 10
2 tablespoons oil for sautéing
1 (1-inch piece) ginger, peeled and sliced
2 tablespoons garlic, minced
1 medium onion, chopped
1/2 cup miso paste (Learn more about miso here)
3 pieces medium tomatoes, chopped
2 kilos snapper fish head or ulo ng maya-maya, cut in large chunks
3 tablespoons salt
1 teaspoon ground black pepper
6 to 7 cups water
1 fish bouillon cube
1 (40-gram) pack instant tamarind powder
2 large bunches mustard leaves
1 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!
Photography by At Maculangan | Prop Styling by Becky Kho | Art Direction by Jonathan Roxas
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