[one_half]Sinigang na tiyan ng salmon is made from the belly and head of the fish….[/one_half]
[one_half_last]In the Philippines, fish belly is a delicacy. In fact, when buying bangus in the supermarket, the belly fillets cost much much more than whole bangus.[/one_half_last]
Sinigang na tiyan ng salmon
Salmon belly sour soup is a popular recipe in the Philippines that involves making a meal out of the belly part of the Salmon fish. Most of the time the fish head is also involved with the meal but in this version we will only focus on the stomach of the Salmon.
Wash the salmon belly and drain. Set aside.
Heat the cooking oil in a big saucepan or casserole. Saute the garlic.
Add onions, chili pepper and tomatoes.
Stir until onions are transparent and tomatoes start to crumble.
Add 1 liter of water and salt or patis. Add the gabi. Bring to a boil.
Simmer until the taro is almost tender. Add the eggplant slices and simmer for 5 minutes.
Pour in the sinigang mix.
Next, add the fish and simmer for 5 minutes.
Add the kangkong and talbos ng kamote (leaves only).
Simmer for another minute then remove from heat and transfer to a serving bowl. Serve immediately.
In the Philippines, fish belly is a delicacy. In fact, when buying bangus in the supermarket, the belly fillets cost much much more than whole bangus. In wet markets, bangus belly is not sold separately. You have to buy the whole fish. But with bigger fish like tuna, blue marlin and tangigue, the belly is sold by the kilo.