Fish & Seafood

Salmon head soup with tamarind paste and miso

Salmon head soup with tamarind paste and miso |

The night we had the Chinese sausages and kangkong with sweet soy sauce for dinner, I made this soup to go with it. I had two salmon heads in the freezer, each cut in half, and each half just right for one serving.

What does the broth taste like? A milder version of sinigang with a hint of miso. I used tamarind paste and miso paste, the latter the kind used for making Japanese miso soup. How long to cook the soup? Including preparation time, about 15 minutes.


  1. 2 salmon heads, total weight about 700 grams, each cut in half
    4 cloves of garlic, chopped
    1 onion or 2 shallots, finely sliced
    3 to 4 plump tomatoes, diced
    2 finger chilis, cut into 2-inch lengths
    1 tbsp. of tamarind paste
    1 tbsp. of miso paste
    patis (fish sauce), to taste
    1 tbsp. of cooking oil


  1. Heat the cooking oil in a large pot. Saute the garlic, onion (or shallots), tomatoes and chilis for about a minute or until they start to soften.

    Add the fish to the pot. Pour in about six cups of water. Cover and bring to the boil. Lower the heat and simmer for 10 minutes. Season with patis.

    Place the tamarind and miso pastes in a small bowl. Add a few tablespoonfuls of hot broth and mix until no lumps remain. Add to the pot. Stir. Add more patis, if necessary.

    Serve hot.

Cooking time (duration): 15 minutes

Number of servings (yield): 4 salmon-tamarind-miso2

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