Island Cooking - Fish in Broth | Sinabawan na Isda | Pangat
I tasted this in 2 Philippine islands I went to. So simple and yet delicious, so I asked how to cook and what kind of fish. The key is having fresh caught fish.
The traditional ingredients are at the top, I just added more veggies to it.
Island Cooking - Fish in Broth | Sinabawan na Isda | Pangat
I tasted this in 2 Philippine islands I went to. So simple and yet delicious, so I asked how to cook and what kind of fish. The key is having fresh caught fish.
The traditional ingredients are at the top, I just added more veggies to it.
Open in Cookpad AppSteps
- 1
Note: use fish that have big bones that you can easily remove as you eat. It’s hard to eat fish in soup with lots of small and fine pin bones- like a Milkfish! 😖
Picture: Salay-Salay | Yellowstripe scad (has little but thick bones in the middle and sides only like Tilapia)
- 2
Fish prep: in the islands they leave some fish head guts in, but I prefer it clean. It can also taste bitter if not done properly. So have the store staff gut and scale your fish.
Clean it when you get home. Check the head and insides and remove any blood clots u see by putting it under running water and using your thumb to gently rub it off.
Rub rock salt on the fish, outer and inner. Set aside. - 3
Quickly sauté garlic, onions, ginger in 1Tbsp of oil. Then drop in the tomatoes, sauté a bit more.
- 4
Add water and let it heat a bit
- 5
Add the broth cube, all hard veggies (radish, and if adding carrots or potato marbles), and black fungus.
- 6
After a few minutes add the fish, lemon grass, okra, 3-4 pinches of salt, and black pepper powder or peppercorns are okay too.
Bring to a boil.
- 7
After a few minutes boiling, lower heat, and add the leafy veggies and other ingredients.
Taste if it lacks saltiness or umami and season with Fish sauce or Patis as desired.
- 8
Enjoy with steamed rice!
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