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Make your sinigang more flavorful and special with the use of a salmon fish head.
1. Heat oil. Sauté garlic, ginger, onion, tomatoes and finger chili for 2 minutes.
2. Add salmon head and cook for 30 seconds on each side.
3. Pour in rice washing and bring to a boil, skim the scum and lower the heat to simmer. Cook for 10 minutes.
4. Add labanos and cook for 2 minutes.
5. Add MAGGI MAGIC SINIGANG© Original.
6. Check seasoning.
7. Add kangkong, stir and turn-off heat.
Sinigang is a Pinoy Dish with Protein and vegetables, making it an all time balanced rice partner. Omega 3 fatty acids, polyunsaturated fatty acids can prevent blood platelets from clotting and sticking to the artery wall, lower the risk for heart diseases. They are mostly found in seafood, especially fatty fishes like tuna, mackerel, salmon, nuts, soya, and canola oils.
GOOD TO REMEMBER:
Make seafood a part of your healthy diets two to three times a week. One matchbox slice or palm size meat constitutes one serving.
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Salmon Head Sinigang
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2 cloves garlic, minced
1 pc thumbsize ginger, sliced
1 tbsp vegetable oil
1 pc medium onion, cut into wedges
1 pcs medium tomato, cut into wedges
2 pcs finger chili (siling panigang)
500 g thoroughly cleaned salmon head
4 cups rice washing
1 pc small labanos, sliced on an angle
1 sachet MAGGI MAGIC SINIGANG®
1 bunch kangkong, leaves with tender stems picked