Fish and Malunggay Soup
- 1 tablespoon cooking oil
- 2 shallots - peeled and thinly sliced
- 4 cloves garlic - peeled and crushed
- 1 two-inch knob ginger - thinly sliced
- 1 stalk lemongrass - lightly pounded and tied into a knot
- patis (fish sauce)
- 1 kilogram salmon - cleaned, gutted and cut into portions (see notes after the recipe)
- 1 medium papaya - (green or semi-ripe) peeled, deseeded and cut into one-inch cubes
- 2 to 3 cups malunggay leaves - stripped from the stems
- Heat the cooking oil in a large pot.
- Saute the shallots, garlic and ginger until aromatic.
- Pour in six cups water and add the lemongrass.
- Stir in two tablespoons patis.
- Bring to the boil, cover and simmer for ten minutes.
- Drop in the salmon portions and the cubed papaya, and bring to the boil once more. Lower the heat, cover and simmer for ten minutes.
- Add the malunggay leaves, cover and simmer for another five minutes.
- Taste the broth and add more patis, if needed.
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