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Ulo-Ulo Salmon

Ulo-Ulo Salmon

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb salmon belly, cut into serving pieces (or salmon fish heads, split into two)
  • 0.5 cup vinegar
  • 0.5 cup water
  • 0 salt and pepper to taste
  • 1 tbsp canola oil
  • 1 onion, peeled and sliced thinly
  • 3 clove garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 2 Roma tomatoes, chopped
  • 2 tbsp oyster sauce
  • 1 bunch pechay, ends trimmed and leaves separated

Instructions

  1. In a pot on medium heat, combine salmon belly, vinegar, water, and salt and pepper to taste.

  2. Bring it to a boil. uncovered and without stirring, for about 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.

  3. Get a skillet - medium heat and warm up oil. Add onions, garlic, and ginger, and Cook it until softened.

  4. Add tomatoes and cook, mashing them with a spoon, until softened and release juices.

  5. Add reserved liquid and Get it boiling.

  6. Add salmon.

  7. Lower heat and simmer until fish is cooked through.

  8. Add oyster sauce and stir to completely disperse. Add salt and pepper, if needed.

  9. Add pechay leaves and cook for another 1 to 2 minutes or just until wilted. Serve while hot.

  10. 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.

  11. When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.