Pairs well with Kusido
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Kusido
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A simple and refreshing fish soup from the Bicol region of the Philippines, made with tilapia, tomatoes, ginger, calamansi, and sweet potato leaves for an earthy finish. Light but full of flavor, perfect for rainy days and pairs well with rice.
00:20:00 total
Serves 4
easy
Soup
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Ingredients
- tilapia - 1 whole or 500 grams (whole or cut into serving pieces)
- tomatoes - 2 medium (chopped)
- ginger - 1 thumb-sized piece (sliced)
- calamansi - 3-4 pieces (juice only)
- talbos ng kamote - 1 cup (sweet potato leaves, added at the end)
- water - 4 cups (for broth)
- salt - watch the video to see (to taste)
Instructions
- Prepare the broth: In a pot, combine water, tomatoes, and sliced ginger. Bring to a boil.
- Cook the fish: Add tilapia to the boiling broth and cook until the fish is tender and cooked through.
- Season the soup: Add salt to taste and squeeze calamansi juice into the soup. Adjust seasoning as needed.
- Add the greens: Add talbos ng kamote (sweet potato leaves) to the soup and cook briefly until just wilted.
- Serve: Serve hot, ideally with steamed rice.
