Kusidong Isda
A clear Bicol fish soup with tomatoes, ginger, leafy greens and a bright calamansi finish.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 900 g cleaned fish, cut into 4-6 portions about 3 cm thick
- 1 litre water; or freshly collected second rice-rinse water, used immediately
- 3 ripe tomatoes, cut into wedges
- 1 medium onion, sliced
- 25 g fresh ginger, thinly sliced
- 3 long green chillies, left whole
- 1 tbsp bagoong alamang or fish sauce
- 45 ml calamansi, lemon or lime juice, divided
- 1 tsp fine salt, divided
- 1/2 tsp freshly ground black pepper
- 100 g sweet-potato leaves, water spinach or baby spinach
Instructions
- 1
Pat fish portions dry. Season with 1/4 tsp salt and half the pepper. Keep them chilled while starting the broth.
- 2
Bring water, tomato, onion and ginger to a boil. Reduce to a lively simmer for 8 minutes, pressing two tomato wedges against the side to release their juices.
- 3
Stir in the bagoong or fish sauce and 1/4 tsp salt. Add the green chillies. Lower the fish into the broth and return just to a gentle simmer.
- 4
Partly cover and cook for 7-10 minutes, depending on thickness. Avoid stirring. Spoon broth over any exposed fish once or twice.
- 5
Add 30 ml citrus juice and the greens. Cook for about 2 minutes, or until the greens are tender. Check the thickest fish reaches at least 63°C and flakes easily; continue longer if needed.
- 6
Turn off the heat. Add remaining pepper, then taste before using the reserved citrus juice or salt. Rest for 2 minutes and serve hot, watching for bones.
About Kusidong Isda
Tomato and citrus keep this broth light. Add the citrus in two stages so you can judge the sourness of your fruit, then finish with tender greens. Plain water makes an easy, reliable base.
Ingredient swaps wherever you cook
- Use freshly collected second rice-rinse water only if you are preparing rice at the same time. Plain drinking water works equally well. Spinach needs less cooking than tougher leafy greens.
- Lemon or lime may replace calamansi, but acidity differs. Add the measured juice in stages and taste the cooked broth.
How to know it is ready
- The broth is lightly savoury and bright with citrus. Fish is opaque in the middle and reaches at least 63°C without a rolling boil.
- The citrus broth stays clear, with no coconut milk. Add greens close to the end.
Common mistakes and fixes
- Fish thickness controls cooking time. Check the thickest piece rather than using a fixed minute count alone.
- Shrimp paste and fish sauce contribute salt; taste before adding the reserved salt.
Family and regional variations
- Offer extra chilli at the table after tasting the cooked dish.
Storage and reheating
Refrigerate in shallow covered containers within 2 hours. Use within 2 days. Reheat only the portion needed once to above 75°C throughout.
What to serve with it
Makes 4 generous soup servings, or 6 with other dishes. Contains fish and, if shrimp paste is chosen, crustaceans. Take care with bones. Spoon measures: 1 tbsp = 15 ml; 1 tsp = 5 ml.
Kusidong Isda FAQs
How do I know it is ready?
The broth is lightly savoury and bright with citrus. Fish is opaque in the middle and reaches at least 63°C without a rolling boil. The citrus broth stays clear, with no coconut milk. Add greens close to the end.
What matters when choosing a substitute?
Use freshly collected second rice-rinse water only if you are preparing rice at the same time. Plain drinking water works equally well. Spinach needs less cooking than tougher leafy greens.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
