03 December 2008
My wife has been cooking kinamatisang isda for many of our meals recently, and I can't get enough of it. The soup base is yummy and has just the right taste of tomato in it for a bit or sour flavor, coupled with the mild "bite" the ginger and pepper lends to the dish. The tomato flesh becomes soft in the process; I just like including it with the fish. Tina is happy to share this recipe with you.
You may notice that there is not a lot of quantities involved for the ingredients; that's because she's just cooking for me, herself, and Jo-Lo. Feel free to add more tomatoes. We use fish fillet because fillets are what's readily available in the supermarket here in New Zealand. But she says fish such as galunggong and sapsap will do nicely. You just need to watch out for the fishbones...
1 clove of garlic, crushed
1 onion, chopped into quarters
1 large tomato, chopped into quarters
1 glass of water
1 fish fillet
1 small piece of ginger, crushed
vinegar to taste
2 pieces siling pangsigang
veggies (optional, can be either pechay, kangkong, sliced eggplant)
Pour the water into a pot. Add the garlic, onion, tomato, garlic and fish. Season with salt and black pepper. Bring to a boil.
Add vinegar to taste (the quantity depends on your preference; around 2 tablespoonfuls will do). Be careful about stirring, as the cooked fish can break up easily.
Add in your veggies (if there are any) and siling pangsigang. Simmer for a couple more minutes just to quickly cook the veggies.
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