Rinse the salmon heads well than place is a large pot. Pour in about eight cups of water and two tablespoons of patis. Bring to the boil (remove any scum that rises). Lower the heat, cover the pot and simmer the salmon heads for three minutes. Scoop out the salmon heads, move to plate and cool.
Into the simmering broth, add the diced eggplants. Cook for five minutes then scoop out and set aside.
Next, add the kangkong stalks to the simmering broth. Cook for two minutes then add the kangkong leaves. Cook for another two minutes then scoop out and set aside.
Pick the flesh from the salmon heads; discard the bones.
Reheat the broth until simmering.
In another pan, heat the olive oil. Saute the garlic, onion, tomatoes and finger chili until softened and fragrant.
Turn up the heat to high. Add the rice to the sauteed vegetables. Stir to coat each grain with oil. Pour in the rice wine and stir. Allow to boil until the mixture is almost dry.
Add broth, a cup at a time, stirring all the while. As the the broth is absorbed by the rice, add another cup with constant stirring to release the starch in the rice. This is what makes risotto wonderfully creamy.
Midway through the cooking, add the tamarind extract to the broth. Season with more salt or patis to balance the flavor. Bring the broth to simmering point.
Continue cooking the risotto by adding broth and stirring until the rice is cooked through but with a slight resistance at the center of the grain. Think pasta al dente; you're applying the same principle here.
Dump the kangkong, eggplants and salmon into the hot broth. Turn off the heat. You're just reheating them so that every component of the salmon sinigang risotto is hot when you serve it.
Ladle the risotto into bowls. Top with kangkong, eggplants and salmon. Serve hot.
Alex's Salmon Sinigang Risotto printed from https://casaveneracion.com/alexs-salmon-sinigang-risotto/ for personal use only. Not for republication nor distribution.