Chowders and soups always spell comfort. Especially now that the Christmas season is drawing near and the breeze is chilly, a warm bowl of soup can warm anybody's soul.
And since water bodies surround our country, our rivers and seas are teeming with aquatic life that provides nourishment and livelihood for most of our countrymen. That is the reason the majority of our culinary offerings centers mostly on seafood. It ranges from the simplest paksiw up to the most complicated.
But for this article, we will be focusing on a very simple yet a very heartwarming dish, and I highly believe most of us grew up with. Let's teach you what you need to know about cooking the best Suam na Asuhos at home.
What are Best Suam na Asuhos
Suam na Asuhos is a simple seafood chowder that uses Asuhos or silver banded whiting as the main ingredient. The simplicity of this dish can compare to Tinola because of the ingredients used. One can say that this dish is traditional Pinoy comfort cuisine, especially during the rainy seasons.
Cooking this traditional recipe is relatively simple and rustic if we must say. If you have cooked Tinola in the past, this dish closely resembles the classic chicken soup dish. Sauteeing the aromatics is the first step, then adding the ingredients' rest to complete the recipe.
The apprehension that the soup might be fishy is expecting; however, the aromatics like the ginger and the chili leaves take care of that problem. This traditional Pinoy comfort cuisine is a hit, especially for the elderly and those who grew up in the rural and coastal areas.
Ways to Cook
Most Filipino households still use the stovetop method for cooking most of their dishes as it is the preferred method due to its availability and versatility. So it is not a surprise that our featured dish can be ready using this method. The great thing about comfort cuisine is that they are simple and relatively easy to prepare and cook. And since our dish is a traditional Pinoy chowder, there are a few kitchen-tested ways of cooking this dish recipe, and here are some of them.
Follow the procedure as indicated in the recipe using any deep bottomed cooking pot. Then proceed with cooking with the rest of the ingredients until done. Controlling the temperature is easy because of the manual dial, which contributes to the cooking process.
The instant pot is undeniably one of the great kitchen equipment innovations of the modern days. The ability to do multiple kitchen cookware functions with just a button press is like magic, making cooking a little easier.
On that note, a soup-based dish like our dish is achievable using the instant pot. And since this is the upgraded version of the pressure cooker, it can do the job quicker and easier. The settings needed can be accessed by simply pressing the button; all you have to do is throw in the ingredients, and the instant will do the cooking for you.
Other Delicious Food Variants and Recipes
As simple as it may look like, Asuhos can also be cooking in various ways that are sure to win your heart and your family's as well. So here are some of them.
Spicy Asuhos Recipe
Spicy dishes are always a delight to eat, especially when partnered with a plate of white rice. And our versatile main ingredient can also be cooked with a hint of spiciness, making it even more palatable and a joy to eat.
So, in a mixture of flour, cornstarch, salt, pepper, and chili powder, coat the fish and deep fry them until crispy. Then mix mayonnaise and ketchup, and you have yourself a crunchy and spicy Asuhos.
Asuhos is not a bony variety of fish; that is why it can be made into a fillet and eaten directly without the fear of getting a bone stuck in your throat. And it is pretty simple to make and is sure to be a hit for the kids.
Cut the fish in half, starting from the head down to the tail. Then coat the fish in a batter consisting of flour, eggs, salt, and pepper and deep fry them until crispy and golden brown. The sauce can be as simple as mayonnaise mixed with finely chopped garlic and a squeeze of lemon or calamansi juice.
It gives this humble isda a leveled-up presentation and can be served not just for everyday consumption but also for special occasions.
Trivia about this Seafood Recipe
Knowing a few fun facts about dishes that we eat makes us want to enjoy them even more. The same holds for our featured dish for this article.
The name silver banded whiting came from this fish's feature: the silver marking that runs along its side. And the species can only be found in the Philippines, specifically on a certain island in Palawan named Lumbucan Island.
Cooking this paksiw dish can be a challenge if the proper cooking techniques needed are not applied. But do not worry because we have here some tips that can help you master this isda instantly.
- Make sure to use an adequate amount of aromatics and cook them properly to remove the main ingredient's Fishy taste.
- If you use this paksiw for frying, marinating the main ingredient in a mixture of calamansi and other aromatics like garlic can add a layer of flavors and remove the unwanted fishy smell.
Mishaps are a normal occurrence in cooking; however, they can get into one's nerves and affect the mood. But fret no longer because we have also included some troubleshooting tips to save a cooking day.
- If the broth is lackluster in flavor, adding a teaspoon of fish sauce will do the trick.
- If the broth has a strong fishy odor, adding grated ginger will mask that annoying smell.
Best Serve With
Soups can be a stand-alone dish, and however, for most Pinoy families, soups are perfectly eaten with something else; that is why we have some other dishes that can be perfect with our isda recipe dish.
- Java Rice: Rice will always be a perfect partner for any soup-based dishes. That is why Java Rice, a strong-flavored rice recipe is a suitable partner for our mildly flavored fish soup.
- Laing -The spiciness of the laing and its creaminess can be balancing by the mild-tasting flavor of our fish chowder. Talk about complement.
- Tortang Alamang- Contrasting textures when eating a dish brings added delight to any dining experience. That is why this dish's crunchy texture is a fitting partner for our seafood paksiw dishes.
Some dishes truly remind us of childhood memories, and this dish is one of them. That is why we know this dish is something that will be a staple in your kitchen arsenal, especially during the cold December and January mornings.
So after sharing with you the tips and tricks you need to know about our dish, we are confident that you will be able to cook it for your family. So continue to be creative in the kitchen, and happy cooking!
For more delicious recipe, visit Eat Like Pinoy!
- 1 lb Asuhos
- 1 cup Chili leaves
- 1 ½ thumbs Ginger julienned
- 4 cloves Garlic crushed
- 1 pc Onion julienned
- 1 tablespoon Cooking oil
- 3 cups Rice water
- ½ teaspoon Salt
- ½ teaspoon Ground black pepper
- Heat oil in a pan. Saute garlic until brown.
- Add onion and ginger and cook for 5 minutes.
- Pour-in rice water and bring to a boil.
- Once boiling, add chili leaves then season with salt and pepper.
- Then add the fish and cook for 25 minutes over low medium heat.
- Serve while hot!