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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. Combine water, onion, tomato, ginger, lemongrass, finger chili and bell
pepper in a pot. Simmer for 10 minutes.
2. Add malasugi and
simmer for 1 minute.
3. Season with MAGGI MAGIC SARAP and stir in scallion and malunggay.
Transfer into a serving bowl and serve.
Malasugi needs only a short cooking time. Take care not to overcook it to enjoy the desirable texture.
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1/2 kg sliced malasugi
4 cups water
1 pc medium red onion, sliced
2 pcs medium tomato, quartered
1 pc thumb-size ginger, julienned
2 stalks lemongrass (tanglad), crushed and tied
1 pc finger chili
1 pc red bell pepper, cut into strips
2 sachets MAGGI MAGIC SARAP®
1/4 cup picked malunggay
1 stalk scallion, sliced