Fish Kusido

After our plane landed in Manila, I only had one thought in my mind: food! The four-hour plane ride and the two-hour delay were a bit exhausting. I was thinking about eating some Filipino food. As good as the Korean street food that we’ve recently blogged about, I was also craving for some warm soup and vegetables that are native to the Philippines. Thus, John made some!

John has been talking about Fish Kusido for quite some time now. We just weren’t to make it because one ingredient will always fail to be present in the grocery. This time, though, everything is in there and the timing is just perfect!

It didn’t come as a surprise to me that I will love this fish soup! If you have been reading Rice N Dine for a while, you will know my undying love for Sinigang. This is quite similar to it because of the sour broth but since they have different ingredients (Sinigang  uses tamarind and Kusido uses calamansi), the variation also is wonderful.

Fish 2.jpg

Let us know if you get the chance to try this! Hope you enjoy it as much as we certainly did!

Fish Kusido

  • Servings: 4-5
  • Difficulty: Easy
  • Print


  • 1/2 kg Galunggong (Blackfin Scad)
  • 2 Pcs Tomatoes, diced
  • 1 medium-sized Onion, chopped
  • 1 cup Talbos ng Kamote (Sweet potato Leaves)
  • 5 pcs Calamansi, squeezed and seeds removed
  • Salt


  1. Boil 4 cups water along with the tomatoes and onion. Bring to a medium heat once boiling. Cook until tomato skins are starting to peel.
  2. Add the fish. Cover pot for about 5 minutes.
  3. Add the talbos ng kamote. Simmer for another 2 minutes.
  4. Season with salt. Add the Calamansi and stir gently. Serve hot.


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