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!
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.
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.
- 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.
- 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