Salmon portions are simmered with shallots, ginger, garlic, semi-ripe papaya and malunggay leaves in this fish and malunggay soup.
Servings: 4 people
Ingredients
- 1 tablespoon cooking oil
- 2 shallots - peeled and thinly sliced
- 4 cloves garlic - peeled and crushed
- 1 two-inch knob ginger - thinly sliced
- 1 stalk lemongrass - lightly pounded and tied into a knot
- patis (fish sauce)
- 1 kilogram salmon - cleaned, gutted and cut into portions (see notes after the recipe)
- 1 medium papaya - (green or semi-ripe) peeled, deseeded and cut into one-inch cubes
- 2 to 3 cups malunggay leaves - stripped from the stems
Instructions
- Heat the cooking oil in a large pot.
- Saute the shallots, garlic and ginger until aromatic.
- Pour in six cups water and add the lemongrass.
- Stir in two tablespoons patis.
- Bring to the boil, cover and simmer for ten minutes.
- Drop in the salmon portions and the cubed papaya, and bring to the boil once more. Lower the heat, cover and simmer for ten minutes.
- Add the malunggay leaves, cover and simmer for another five minutes.
- Taste the broth and add more patis, if needed.
Cook’s Notes
What does semi-ripe papaya mean? Is it different from green papaya? Yes.
Semi-ripe papaya is starting to turn yellow but still firm enough to withstand boiling.That’s papaya and malunggay harvested from our garden.You may use other firm and fleshy fish for this soup if salmon is not your thing. We’re salmon lovers in the family, and a neighbor sells salmon portions in one-kilo packs at a very good price. Way fresher and cheaper than market prices.
Semi-ripe papaya is starting to turn yellow but still firm enough to withstand boiling.That’s papaya and malunggay harvested from our garden.You may use other firm and fleshy fish for this soup if salmon is not your thing. We’re salmon lovers in the family, and a neighbor sells salmon portions in one-kilo packs at a very good price. Way fresher and cheaper than market prices.