Topic: Fish
Fish stew is a classic Muslim Filipino Dish and is very common recipe in every household. Usually the fish being used are lapu-lapu, mayamaya, tuna, salmon, milkfish,etc. There are many variations in cooking this dish, the Maranaos add more tumeric powder and chilis, hence the soup will turn very yellowish. The Maguindanaons will add tumeric powder but unlike the Maranaos, they add only very little of it.
Ingredients:
500 g fish, cleaned and sliced (if you used small fish then no need to slice)
3 cups water
1 onion, sliced thinly
1 thumb-size ginger, grated
3 cloves garlic, crushed
1 ripe tomato, sliced
1 stalk green onions, cut into 2 inches length
1 tsp. peppercorns
1 tbsp. fish sauce (The one from Thailand is the best)
1/2 tsp. tumeric powder
1/4 head of cabbage, sliced
3 tbsp. cooking oil
salt and pepper to taste
Directions:
1. Sprinkle tumeric powder to the fish and mix well.
2. Heat oil in a pot, saute garlic, onions, ginger and tomatoes for 3 minutes.
3. Add the fish, water, peppercorns, salt, pepper and fish sauce. Simmer until the fish is cooked.
4. Add the cabbage and green onions and cook until the cabbage is done. Serve.
Tips: Fish is very fragile when cooked this way, to make it intact while serving, remove from broth when cooked, transfer to a bowl and cook the cabbage on the broth until done. Pour in the broth with cabbage to the fish and serve.