It’s about to rain and the sky is all grey and gloomy here…so instead of following my original plan of posting another homemade ice cream recipe today, I thought of sharing with you a comforting fish and vegetable soup. It’s called Sinabawang Isda. Sinabawan came from the root word “sabaw” which means soup. It’s a dish I’ve first tried when I was in Davao, and is very similar to a dish I’ve featured before called Pesa. In both dishes, fish is cooked in boiling rice water with ginger and an assortment of vegetables. The only difference I know is that Sinabawang Isda has no onions and has less ginger compared to pesa and there’s no sautéing involved.
Sinabawang Isda is a dish that’s very easy to prepare. Just put everything in a pot of boiling rice water (or plain water)…add some seasoning…wait for a few minutes and voila! You have a delicious, healthy and very comforting meal in no time!
- 1 big fish about 2 lbs., cut into serving pieces (I used red snapper)
- 6 cups rice water
- 3 Tbsp fish sauce
- 6 cloves garlic, crushed
- 1 thumb-sized ginger, peeled and sliced
- about 2 cups green papaya, cut into wedges
- 10 pcs. okra, stems and tips removed
- about 2 cups small pechay, washed and trimmed
- 4 stalks green onions, cut into about 2 inches long
- salt and pepper to taste
- Sprinkle fish with salt. Let sit for at least 15 minutes. In a large saucepan, combine rice water, fish sauce, garlic and ginger. Bring to a boil over medium heat. Add papaya. Cover and simmer for 5 minutes.
- Add fish and okra. Cover and simmer for 10 minutes or until fish is cooked. Season with salt and pepper to suit your taste.
- Add pechay and green onions. Simmer for 3 more minutes. Remove from heat. Serve with hot rice.
Other fish that can be used are tilapya, pompano and lapu-lapu(grouper) Other vegetables that can be used are sayote (pear squash), upo (bottled gourd), sigarilyas (winged beans), Napa cabbage, dahon ng sili (chili leaves), spinach and saluyot (jute leaves).
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