1½ lbs. bangus (milkfish), cleaned, gutted and sliced into serving pieces
10 pcs. kamias (bilimbi fruit)
¼ cup white or yellow miso paste
1 pc. onion, finely chopped
1 thumb-sized ginger, peeled and finely chopped
2-3 pcs. tomatoes, finely chopped
1 bundle of mustasa (mustard greens) or romaine lettuce
5-6 cups plain water or rice wash water
2 tbsps. patis (fish sauce)
¼ tsp. salt
¼ tsp. pepper
1-2 tbsps. cooking oil
- In a huge saucepan, heat the cooking oil over medium heat. When the oil is already spattering, sauté the onions and ginger until the onions are translucent.
- Add the tomatoes and patis. Continue cooking until very aromatic but do not wilt the tomatoes.
- Put in the kamias fruits and water. Increase the heat to high. Stir the mixture and bring to a boil.
- Add the milkfish and reduce the heat to medium low. Simmer for 10 to 15 minutes.
- Scoop about one cup of simmering liquid into a bowl and carefully mash in the miso to loosen and dissolve. Add the mixture back into the saucepan and stir the liquid to combine. Keep simmering over lowest heat for 2 to 3 minutes.
- Put in the mustard leaves or romaine lettuce and cook for 1 minute. Season with salt and pepper. Remove from heat.
- Place in a serving dish and serve with steamed rice while the soup is hot.
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