Tinowang Buntot ng Malasugi

Tinowang Buntot ng Malasugi
Tinowang Buntot ng Malasugi. Yesterday I made a post on grilled bluemarlin tail, now here is the other half of that tail which I cooked as tinowa, a Visayan soup of boiled fish in lemongrass. I used the same recipe on my previous post of tinowa. (Click here). The firm tasty meat with soft thick skin and tail ligament of the tail was perfect for this fish soup dish. The essence of the dish is its simplicity, the true taste of the fish is enhanced only by the aroma of the lemongrass and leeks, and seasoned only with salt.


1 kilo malasugi tail, cut to pieces
1 thumb size ginger, sliced
1 medium size onion, quartered
2 medium size tomato, quartered
2 stalks lemongrass
1 bundle leeks, cut into 2” length

Cooking procedure:

Tinowang Buntot ng Malasugi - Cooking Procedure

Wash malasugi pieces keep aside. In a pot bring to a boil 8 to 10 cups of water, add in tanglad, ginger, onion and tomato, simmer for 3 to 5 minutes. Add in fish and continue to simmer for 3 to 5 minutes. Season with salt to taste Add in leeks and cook for another 2-3 minutes or until fish are just cooked. Serve hot.


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