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This Visayan-version of tinolang isda is gently soured using tomato and lemongrass for that light fish taste and flavorful broth.
1.Bring water to a boil. Add onion,
tomato, ginger, lemongrass, finger chili and bell pepper. Simmer for 10
and simmer for 1 minute.
3.Season with MAGGI MAGIC ISDA®®
stir in malunggay.
Transfer into a serving bowl and serve immediately.
Malasugi needs only a short cooking time. Take care not to overcook it to enjoy the desirable texture.
Kutsilyo Care Tips
How to Cut Vegetables
How to Cut Onions and Garlic
Fish Fingers with Lemon Sauce
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1/2 kg sliced malasugi
1 1/2 liters water
1 pc medium red onion, sliced
2 pcs medium tomatoes, quartered
1 pc thumb-size ginger, julienned
2 stalks lemongrass, crushed
1 pc chili finger
1 pc red bell pepper, julienned
1 sachets 8g MAGGI® Magic Isda
1/4 cup picked malunggay