2 - 4 servings
How to cook Bream Soup with Tamarind Leaves and Lime
- 1 whole (about 1 1/3 - 1 1/2 pounds) bitilya (emperor bream), scaled and gutted, and cut into head and tail portions
- 2 tablespoons cooking oil
- 4 cloves garlic, pounded
- A generous knob ginger, sliced
- 1 onion, sliced
- 2 tomatoes, diced
- Patis (fish sauce), to taste
- A handful tamarind leaves, stripped off the stalks
- 2 limes or calamansi, sliced into rings
- Heat the cooking oil in a pot.
- Saute the garlic, ginger, onion and tomatoes with a drizzle of patis until softened and aromatic.
- Add the fish to the pot and pour in enough water to cover.
- Throw in the tamarind leaves. Drizzle in more patis.Bring to the boil, cover, lower the heat and simmer for 10 - 15 minutes or until the fish is almost done.
- Take the end slices of the limes and squeeze the juice into the pot. Add the rest of the lime slices into the pot. Simmer for another 5 minutes.
- Serve the Bream Soup with Tamarind Leaves and Lime immediately* with freshly steamed white rice.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
The Bream Soup with Tamarind Leaves and Lime is a very affordable dish. Great tasting food is easy to cook and is also healthy.
A whole fish with the head and the bones, naturally, because this is a soup dish and the broth won’t have the full richness of a good soup unless the broth is made with fish bones and head. Fillets? Not for a soup unless you have fish broth that you can use.
*Do now allow the lime slices to steep for too long in the broth because the pith beneath the rind will make the broth bitter. You want the lime slices to just get hot enough to release the juice and for the rind to lend its aroma to the dish. So, for best results, serve the soup immediately.
This recipe for Bream Soup with Tamarind Leaves and Lime serves/makes: 2 - 4 servings
The Bream Soup with Tamarind Leaves and Lime recipe and the pictures are adopted from The Philippine Cookbook.
Main Ingredient: Bream
Preparation Method: Soup/Stew