Kusidong Isda

This is the Bicolano-style of Sinabawang Isda, its simple yet delicious! Kusidong Isda is a simple Filipino fish soup dish simply cooked in water alongside aromatics such as ginger, garlic, and shallots together with balaw, tomatoes and a citrus called calamansi.


Given that my mom and my grandparent were from Bicol most of the dishes I grew up with are usually cooked with coconut milk which we call “gata”, food like laing, ginataang kamoteng kahoy, kandingga, kinunot and ginataang tulingan are common daily food items. Now you it may seem that all dishes that are coming out from Bicol are cooked with coconut milk, while majority are, not all Bicolano dishes use coconut milk and our recipe for today is one perfect example, the Kusidong Isda.

The word Kusido is from the Spanish “cocido” which mean “cooked” pertaining to “boiled meat and vegetables”. In Bicol, on the other hand, “cocido” or “kusido” refers to a dish where fish and vegetables are boiled in liquid. It is as simple as it is defined, basically any fish can be used and cooked in water spiced with aromatics, simple flavours of salt and pepper and some sort of citrus like kalamansi. It is an exceptionally light and refreshing meal like sinigang, perfect with steamed rice and that’s pretty much it.

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Kusidong Isda

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kusidong Isda is a simple Filipino fish soup dish simply cooked in water alongside aromatics such as ginger, garlic, and shallots together with balaw, tomatoes and a citrus called calamansi.


Ingredients

Units Scale
  • 1 kg fish (any type of fish)
  • 4 cups rice wash
  • 1/3 cup calamansi or lemon juice
  • 2 tbsp bagoong alamang or balaw
  • 3 stalks green onions, sliced
  • 2 pcs medium tomato, quartered
  • 4 cloves garlic, pounded
  • 1 thumb size ginger, thinly sliced
  • 3 pcs small shallots, quartered
  • freshly ground black pepper
  • salt
  • chillies

Instructions

  1. Pour rice wash in a pot together with ginger, shallots, and tomatoes, bring to a quick boil, simmer in medium heat until tomatoes are tender.
  2. Add fish and bagoong alamang/balaw then cover the pot. Continue to simmer for 5 minutes or until fish is cooked.
  3. Pour calamansi/lemon juice, add the chillies and spring onions, then simmer for 1 more minute.
  4. Season with salt and freshly ground black pepper, turn off the heat then serve.

Recommended

7 Responses

  1. I have never had a fish soup prepared this way…so fresh, light yet full of flavour!

  2. Neil says:

    Looks delicious. I love a good fish soup, unfortunately my other half is not so keen so I’m always on the lookout when we’re out to dinner for a fish soup so I can enjoy it then.

  3. This looks so light and wonderful, Raymund. Th4 calamari grow everywhere here and it is nice to find a recipe to use them (other than marmalade). Thanks!

  4. suituapui says:

    Soup? I see all fish, hardly any soup. Looks good though!

  5. Hannah says:

    That light, clear broth looks so refreshing and invigorating! It sounds so aromatic and restorative.

  6. A beautiful soup, Raymund, with wonderful flavors!

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