Topic: Soup
I started to cook this dish since I was on high school because this is my father’s favorite way of cooking any fish. He likes soup-based dishes so much, that’s why I always miss him whenever I cook his favorites. The other day, I told my hubby that I am cooking the milkfish for our dinner and I asked him how he likes it to be cooked, he said “anything with soup”. Me too, I wanted it to be with soup and in natural way, so that’s the reason why I cooked it this way.
Ingredients:
1 whole medium milkfish, scaled, cleaned and sliced into serving portion
1 medium onion, slice thinly
2 leeks, cut into 2 inches length
1 ripe tomato, quartered
2 tbsp. crushed ginger
2 cloves garlic, crushed
1 tbsp. dried lemon grass (use fresh if available)
1 tbsp. fish sauce
Water, enough to cover the fish
Salt and pepper to taste
3 tbsp. cooking oil
Directions:
1. Heat oil in a pot, saute garlic, onion and ginger, stir for few seconds, add the sliced fish and water. Let it boil over medium heat.
2. Add the rest of the ingredients and cook until fish are done about 7-8 minutes. Serve.
See also:
Besugo Fish Soup