Besugo Fish Soup

Besugo is very common in Philippines and it is one of our favorite fish, my father always bought it whenever he saw it in the fish market and asked my mother to cook it immediately while it was still very fresh. We usually broiled it or boiled it with some vegetables. It has a very delicious soup.

When we went to the fish market last week, my husband saw a few of it and he did not hesitate to buy it even the price was 3x more than its price in the Philippines. It is not common here in Kuwait, we rarely saw it in the market and if there were some, then only very few of it.

I know there will be many variations to cook it but I always cook it this way:

500 g Besugo fish, scaled and cleaned
1 medium onion, sliced
1 medium ripe tomato, quartered
1 thumb-size ginger, crushed
2 bay leaves
3 cups water
1 tbsp. fish sauce (optional)
2 stalks green onions, cut into 2 inches length (separate white part)
vegetables of your choice (pechay, chayote, zucchini, lettuce, etc.)
1/4 tumeric powder (optional)
salt to taste

1. Combine water, onion, tomato, ginger and bay leaves in a pot. Put over high heat and bring to a boil.
2. Sprinkle tumeric powder to the fishes. (optional)
3. Add the fishes, white part of green onions and fish sauce to the boiling mixture. Reduce heat, simmer until the fish is done, season with salt.
4. Take out the fishes from the soup and transfer to a dish.
5. Add the vegetables of your choice to the soup and cook until the vegetbales are done.
6. Turn off heat and add the green onions. Add the soup mixture to the fish very gently, the fish is very fragile that time. Serve.


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