Looking for another delicious way to enjoy salmon? Try Ulo-Ulo salmon! Stewed in juicy tomatoes and oyster sauce, it’s a moist and flavorful dish that pairs well with steamed rice. And it cooks in minutes which is perfect for busy weeknight dinners!
If you’re wondering why the dish is called ulo-ulo salmon, it’s because the original recipe calls for salmon heads instead of the belly I used.
The daughter of my mom’s friend works in Dubai and this dish, she states, is popular amongst our kababayans in the Middle East. When she went home for a vacation, she cooked it for her mother, who brought some for my mother to try. My mother then told me about it and, of course, with three people vouching for its deliciousness, I wasted no time making it for myself.
I’ve cooked it many times since and it definitely deserves the hype! Stewed in juicy tomatoes and oyster sauce, the salmon heads are just begging to be eaten clean to the bones! So tender and flavorful, pati mata hindi ko pinapatawad haha.
So, why salmon bellies instead of heads in the photos? If you’ve ever taken photos of fish heads, you know it takes mad food photography skills to make them look pretty. Regardless of how many times I tried, I just couldn’t make them look anywhere close to appetizing.
After countless frustrating attempts, I just gave up and swapped the heads with bellies. I have to say, though, the thick strips of belly, with their good ratio of fat and flesh, turned out just as delicious.
Cooking tips
- You can use either salmon heads, bellies, or a combination of both. However, I wouldn’t recommend using salmon fillets as they don’t have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
- When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.
How to serve and store
- This kinamatisang salmon with oyster sauce is delicious as a main dish. Pair with steamed rice for a hearty and flavorful lunch or dinner meal!
- Transfer leftovers to a container with lid and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals until completely warmed through.
Ingredients
- 2 pounds salmon belly, cut into serving pieces (or salmon fish heads, split into two)
- 1/2 cup vinegar
- 1/2 cup water
- salt and pepper to taste.
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 Roma tomatoes, chopped
- 2 tablespoons oyster sauce
- 1 bunch pechay, ends trimmed and leaves separated
Instructions
- In a pot over medium heat, combine salmon belly, vinegar, water, and salt and pepper to taste.
- Bring to a boil, uncovered and without stirring, for about 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.
- In a skillet over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and release juices.
- Add reserved liquid and bring to a boil.
- Add salmon.
- Lower heat and simmer until fish is cooked through.
- Add oyster sauce and stir to completely disperse. Season with salt and pepper, if needed.
- Add pechay leaves and cook for another 1 to 2 minutes or just until wilted. Serve hot.
Notes
- You can use either salmon heads, bellies, or a combination of both. However, I wouldn’t recommend using salmon fillets as they don’t have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
- When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Wilmaq says
Whenever am stuck with what to do when I open my freezer, all I need is to look into your website,and as always you never fail me….. this “kinamatisan-ulo ulo” is one of your best idea,
Lalaine Manalo says
Thank you so much! You made my day 🙂
Donna C says
I learned cooking from your website and have just tried this recipe with fresh atlantic mullet heads my hubby got from fishing, it’s delicious, maraming salamat po for sharing. More power!
Lalaine Manalo says
Thanks for the feedback! Glad to know the recipe works well with other types of fish also.
Kristine Emiliano says
I’ve tried this recipe and to my surprise it is really good and my sister really loved it.
Lalaine Manalo says
I’m glad you enjoyed it!
Maye says
Hi,
What other vegetables can I use instead of pechay?
Will bok choy be okay?
Thank you.
Lalaine Manalo says
Yes, bok chop is ok 🙂
Kat says
Hello, any chance that the video in the site can be made a bit smaller? Can’t hardly see the screen of the recipe as the video takes 2/3rd of the window. Thank you kindly!
Myrish galleros says
Result po ba is medjo maasim?
Lalaine Manalo says
Pakuluan lang po nang 2 to 3 minutes na walang takip at halo para maluto nang bahagya yung acidity nang vinegar.
Patricia alcantara says
Will definitely try this! Will comment again kung masarap talaga! Hehehhe! Looks interesting to make.
Lalaine says
Please do, I’d love to hear your feedback 🙂
JOHAN says
Ang sarap!
Leyden says
1/4 cup of water ?
Lalaine says
Yes, it’s just to dilute the vinegar 🙂
REBECCA C.ADE says
want to try this recipe, but I cannot use the oyster sauce because we don’t eat shellfish or products from shellfish. what can be the replacement? can I use the Worcestershire sauce instead? if not what sauce? thank you.
Lalaine says
Hello Rebecca,
You might want to try the vegetarian oyster sauce which is made of mushrooms. 🙂
ernz says
try soy sauce mixed with honey or sugar.
Esther says
Now this is something new. Gotta try this para maiba naman from the usual sinigang na ulo ng salmon. Thanks.
Lalaine says
Yes, sinigang is my favorite way to cook ulong salmon, too. Ibang flavor naman 🙂