Print
Panla Fish Soup
Ingredients
- 10 pieces Panla Fish (or your choice)
- 2 Red bell peppers
- 2 Rodo (Habanero; adjust to your preference)
- 4 Pieces Tomato Roma
- 1.5 Small Onion
- ½ Cup Mixture of palm oil and olive oil (you can use just palm oil/olive oil)
- 1 Clove Garlic
- Small piece Fresh ginger
- 1 Teaspoon Thyme
- 1 Teaspoon Curry
- 1 Teaspoon onion powder
- 1 Teaspoon Garlic powder
- Seasoning Bouillon/cubes
- Salt to taste
Instructions
-
Cut the fish, gutted and rinse thoroughly. Mop up paper towels to dry, season with seasoning bouillon/cubes, thyme, curry, onion powder, garlic powder, salt and marinate for a few hours up to 24 hours, I marinated overnight.
-
Fry or bake or cook fresh. I baked mine in 350 degrees F preheated oven for about 20 minutes, you can bake until you get the desired texture.
-
Clean the peppers and rinse, blend with one onion, garlic, and ginger until smooth or roast in the oven first before blending. I roasted mine then blend to smooth paste.
-
In the big saucepan/pot and heat oil on medium-low heat, dice or slice the remaining onion and sauté in the hot oil for about 3-5 minutes.
-
Pour the blended pepper and cook until the oil floats or cooked enough. I used a small amount of water when rising the remaining pepper in the blender so you can cut the cooking time. I didn’t blend with any water too. Season with seasoning bouillon/cube, don’t forget you season the fish earlier so go easy, cover to cook.
-
Before you add the fish make sure you’re satisfied with the consistency of the soup. Add the fish and gently combine cook further for about 5 minutes.
-
Check the seasoning and readjust if necessary.
-
Serve
-
Enjoy!