A Clear, Comforting, and Flavorful Filipino Fish Soup – Sinabawang Ulo ng Tuna Recipe
Dive into the heart of Filipino comfort food with Sinabawang Ulo ng Tuna—a light yet incredibly flavorful clear soup made with a whole yellowfin tuna head. Simmered with aromatic ginger, lemongrass, and tomatoes, then finished with fresh greens and a hint of calamansi, this dish is a healthy, soothing, and utterly delicious experience. The tuna head, often the most prized part, yields incredibly tender, gelatinous, and flavorful meat that makes this soup a true delicacy.
🌟 Why You’ll Love This Recipe:
✅ Packed with Flavor: The tuna head creates a rich, natural broth that’s both light and deeply satisfying.
✅ Healthy & Nutritious: Loaded with protein, omega-3s, and vitamins from fresh vegetables.
✅ Authentic Comfort Food: This is the kind of simple, humble dish that defines Filipino home cooking.
✅ Quick & Easy to Make: From prep to bowl, it’s on the table in under 30 minutes.
Perfect For: A light yet fulfilling lunch, a soothing dinner, or as a restorative soup when you’re feeling under the weather.
🥣 Ingredients:
| Component | Ingredients |
|---|---|
| Main Protein | 1 head yellowfin tuna (approx. 1 kg) |
| Aromatics | 2 inches ginger, sliced 1 stalk lemongrass (tanglad), bruised 2 onions, quartered 4 tomatoes, quartered |
| Spice & Greens | 5 long green chilies (siling haba) 2 cups Malabar spinach (Alugbati) 2 stalks spring onions (for garnish) |
| Liquid & Seasoning | 1.5 liters water 1 ½ tbsp salt, or to taste MSG (optional), to taste 2 tbsp calamansi juice |
“How to Cook Yellowfin Tuna Head: Step-by-Step Guide”
👩🍳 Instructions:
- Prepare the Fish: Clean the tuna head thoroughly. Sprinkle it lightly with salt and let it sit for 10 minutes. This allows the seasoning to penetrate and the flesh to become more firm and flavorful.
- Build the Broth: In a large pot, pour in 1.5 liters of water. Add the ginger, lemongrass, onions, and tomatoes. Cover and let it boil for 5-7 minutes to allow the aromatics to infuse the water and create a fragrant base.
- Cook the Tuna: Once the broth is boiling and fragrant, gently add the seasoned tuna head. Season with 1 ½ tablespoons of salt and MSG (if using). Cover the pot and let it boil for 5 minutes.
- Add Vegetables: Uncover and add the long green chilies, spring onion and Malabar spinach (alugbati). Pour in the calamansi juice for a bright, citrusy note.
- Final Simmer: Cover the pot again and boil for another 3 minutes, just until the vegetables are wilted and tender. Be careful not to overcook the fish.
- Serve: Taste the soup and adjust the seasoning if needed. Ladle into a large serving bowl, ensuring everyone gets a piece of the tender fish. Serve immediately with steamed rice on the side.
🍚 Chef’s Note:
“The key to this recipe is not to overcook the fish. Just 5 minutes of boiling is enough to cook the tuna head through while keeping it incredibly tender and juicy. The bones will release their richness into the broth, making it incredibly nutritious.”
Enjoy your delicious, isdang yellowfin tuna recipe! This soup is best enjoyed piping hot, shared with family over a conversation.
For video tutorial, visit our YouTube channel! [Sinabawang Ulo ng Tuna] Love Soup Recipe? Try our Sinigang na Tuna Yellowfin next!
Table of Contents
Sinabawang Ulo ng Tuna Recipe (Easy Filipino Comfort Food)
Description
Dive into the heart of Filipino comfort food with Sinabawang Ulo ng Tuna—a light yet incredibly flavorful clear soup made with a whole yellowfin tuna head. Simmered with aromatic ginger, lemongrass, and tomatoes, then finished with fresh greens and a hint of calamansi, this dish is a healthy, soothing, and utterly delicious experience. The tuna head, often the most prized part, yields incredibly tender, gelatinous, and flavorful meat that makes this soup a true delicacy.
Ingredients
Main Protein
Aromatics
Spice & Greens
Liquid & Seasoning
Instructions
Prepare the Fish: Clean the tuna head thoroughly. Sprinkle it lightly with salt and let it sit for 10 minutes. This allows the seasoning to penetrate and the flesh to become more firm and flavorful.
Build the Broth: In a large pot, pour in 1.5 liters of water. Add the ginger, lemongrass, onions, and tomatoes. Cover and let it boil for 5-7 minutes to allow the aromatics to infuse the water and create a fragrant base.
Cook the Tuna: Once the broth is boiling and fragrant, gently add the seasoned tuna head. Season with 1 ½ tablespoons of salt and MSG (if using). Cover the pot and let it boil for 5 minutes.
Add Vegetables: Uncover and add the long green chilies, spring onion and Malabar spinach (alugbati). Pour in the calamansi juice for a bright, citrusy note.
Final Simmer: Cover the pot again and boil for another 3 minutes, just until the vegetables are wilted and tender. Be careful not to overcook the fish.
Serve: Taste the soup and adjust the seasoning if needed. Ladle into a large serving bowl, ensuring everyone gets a piece of the tender fish. Serve immediately with steamed rice on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 70mg24%
- Sodium 2450mg103%
- Potassium 1200mg35%
- Total Carbohydrate 12g4%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
