Pairs well with Kusido (Bicolano Fish Soup)
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Kusido (Bicolano Fish Soup)
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Kusido is a simple and refreshing fish soup from the Bicol region of the Philippines. It features tilapia, tomatoes, ginger, and calamansi (lime juice), with sweet potato leaves (talbos ng kamote) added at the end for an earthy finish. This light but flavorful soup is comforting and perfect for rainy days, traditionally served with rice.
00:20:00 total
Serves 4
easy
Soup
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Ingredients
- tilapia - 1 large fish (washed and cut into serving pieces)
- water - 6 cups (or use washed rice water for thicker soup)
- tomato - 1 medium (wedged)
- onion - 1/2 medium (sliced)
- ginger - 1 thumb-sized piece (peeled and optionally sliced)
- chili peppers - 2-3 pieces (adjust to taste)
- lime juice (calamansi) - 2 tablespoons (freshly squeezed, to add sourness)
- sweet potato leaves (talbos ng kamote) - 1 cup (washed and separated from stalks)
- salt - to taste
- fish sauce - 1 tablespoon (optional, for added umami)
Instructions
- Prepare Ingredients: Separate the sweet potato leaves from the stalks and wash them thoroughly. Slice half a medium onion, wedge the tomato, peel and optionally slice the ginger, and wash and cut the tilapia into serving pieces.
- Boil Broth: In a pot, bring water (or washed rice water for a thicker soup) to a boil. Cover to speed up boiling.
- Add Aromatics: Once boiling, add tomatoes, onions, ginger, and chili peppers. Boil for about 3 minutes to infuse flavors.
- Cook Fish: Slowly add the tilapia pieces to the boiling broth to avoid splashing. Reduce heat to low and simmer gently for 7 to 9 minutes until the fish is cooked but not soggy.
- Add Sourness and Season: Add lime juice to the soup to provide sourness. Season with salt and optionally fish sauce to taste.
- Add Sweet Potato Leaves: Add the sweet potato leaves to the pot, cover, and let cook for about 1 minute. Turn off the heat and allow residual heat to finish cooking the leaves.
- Serve: Transfer the soup to serving bowls and serve hot, ideally with rice.
