Ulo-Ulo Salmon

5 from 4 votes

Salmon Belly stewed in juicy tomatoes and oyster sauce is easy to make in under 30 minutes! It's moist, flavorful, and perfect with steamed rice.

Prep Time10

Cook Time20

Total Time30

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 412kcal

2 pounds salmon belly, cut into serving pieces (or salmon fish heads, split into two)
½ cup vinegar
½ 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

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.

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.