Fish & Seafood

Fish and fish eggs soup uncooked fish eggs soup

We were at the Antipolo wet market early this morning for some fish. I already bought a kilo of hito (catfish) when I saw the still uncut tanigue (Spanish mackerel). I just couldn’t resist it. I asked for two pieces of tanigue belly and as the fishmonger started cutting the fish I had to smile. Both fish had eggs. I really love fish eggs–grilled, fried or boiled. In the photo above, I placed one belly with the eggs on a 12-inch dinner plate to give you an idea of their size. Since there’s no one else in the house but me until the kids get home from school later, I thought I’d prepare a light lunch. I chopped off one portion of the belly (the part with the bone and fin), took one sac of eggs and made a light soup. Fish and fish eggs soup

I always say never overcook your fish. I have to say it more empathically when cooking fish eggs. The best way to enjoy them is to undercook them. The outside should be a little firm but the center should remain soft. Believe me, you’ll add fish eggs among your favorites if you cook them right.

This recipe is for one person only.

Ingredients :

1 small piece of fish with bones (you want the bones to flavor the broth)
1 piece of fish eggs in sac
1 tsp. of finely sliced garlic
1 tsp. of finely sliced ginger
1/2 onion, finely sliced
1 tbsp. of cooking oil
finely chopped onion leaves for garnish

Cooking procedure :

Heat the cooking oil in a small sauce pan. Saute the garlic and ginger until fragrant. Add the onions and cook, stirring, until limp. Pour in about a cup and a half of water. Season with patis. Bring to a boil. Drop in the piece of fish and the eggs in their sac. When the broth starts to boil again, count thirty seconds then turn off the heat. Cover the sauce pan and let the fish continue cooking in the hot broth for about a minute.

Transfer the fish and fish eggs to a soup bowl, pour some broth over them and sprinkle with chopped onion leaves.

Serve hot.

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