Tinuwang Isda (salmon head) (Salmon head soup)
8 August 2009, 7:34 pm
Filed under: Cooking, Food, Seafood

To quote a 17th century proverb, “The early bird catches the worm”.  Or was it a case of I was at the right place at the right time.  We set off early today to buy our weekly provisions. To find salmon heads in the fish section of any supermarket these days is rare.  Six meaty and gleaming heads surrounded by crushed ice did not hang around long. I wanted to get two more for my mother but stopped when the voice in my head said that there are two women queuing in line possibly appealing and praying to their favourite saints that I don’t deprive them of today’s catch.

As I walked pass the line, I glanced fleetingly towards the women and hoped that the third lady’s saint had clout over the second one.

2 pcs salmon heads
4 pcs fresh prawns (the prawns bought were for Pad Thai)
1 bunch pak choy
2 roma tomatoes *slit top of each tomato taking care to not cut all the way through
1 stick lemon grass
2 sticks spring onions *white part gently crushed
thumb-sized piece of ginger
2 pcs fresh green chillis
10 cups of water
1 chicken cube stock
fish sauce and salt
salt and pepper to taste

Note: * style was influenced by my cousin’s best friend and sisters’ friend, Nang Didi. It enhances the flavour of the soup.

In a big casserole, put water, spring onions, ginger, lemon grass, and tomatoes and let this to boil. 
Scoop the tomato pieces and mash through over the same pot of boiling water.  
Put in salmon heads and chicken cube stock and boil for 10-12 minutes.
Add pak choy and prawns.  As soon as prawns start to curl and change colour add green chilli, season with fish sauce and salt and pepper. 
Serve at once.

salmon head3salmon soup1


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