LINAGPANG NGA TURAGSOY (Grilled Mudfish in Soup)
What's In It?
2 pcs. (approx. 1.5-2 kgs.) mudfish, cleaned
1 large piece (approx 1 kg) milkfish, cleaned
rock salt
6-8 pieces tomatoes
2 large onions, peeled
5 stalks onion leeks, sliced into 2" lengths
1/2 to 1 hand ginger, peeled and sliced into thin rounds
2 large red bell peppers
4-5 bird's eye chili
shrimp paste, to taste
2 liters drinking water
Kitchen Conjugations:
Season the mudfish and milkfish with salt then grill them over hot charcoal until juices run clear. Grill tomatoes and bell peppers until slightly wilted.
Remove any charred portions from the fish', tomato and pepper skins. Slice bell peppers onto bite-size chunks. Cut the fish into smaller portions. Set aside.
In a small bowl, mash grilled tomatoes with the bird's eye chilies (if using). Set aside.
Boil water over high heat. Add in the sliced onions, ginger and bell pepper in a large saucepan and simmer for 5-10 minutes. Add in fish slices, let boil then simmer for 10 to 15 minutes.
Season with the mashed tomato-chili mixture and bagoong or uyap, Add green onions and/or leeks.
Let boil for about 1-2 minutes more, then check and adjust seasonings if needed.
Serve with rice.
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Notes:
1. Local names: Dalag/Turagsoy/Haluan (mudfish), Bangus (Milkfish), Alamang/Uyap (Shrimp paste), Labuyo (Bird's Eye chili)
2. Dalag is NOT hito (catfish). Hito has a leaner body than dalag and has more bones making it less suitable for this dish (it is better crispy fried or grilled).
3. The pictures above were taken when I cooked this dish yet without the recipe from my brother-in-law. That explains why the tomatoes appear sliced/quartered in the picture instead of mashed.
4. Some recipes do not call for the tomatoes nor the bell peppers to be grilled. I think that's okay, but grilling the vegetables imparts more flavor and therefore adds dimension to the soup so I'd go with grilling the vegetables too.
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