Fish Eyes Soup

Copyright 2014 LtDan'sKitchen blogs

The inspiration for this rather macabre dish is a very famous restaurant dish in Davao. Marina Tuna offers a variety of dishes using tuna and one of them is the Tuna Eyes Soup. If fish eyes are not to your palate, just look away and savor the broth that comes from this soup. It is simply divine. You will not want anything to slurp on during the cold winter months or when you are feeling a bit run down from too much work. This soup is just amazing. 

Anyway, looking at the picture of the actual dish, I had to try and imagine what it tasted like when I feasted on it a few months ago during my trip to Davao. Marina Tuna was the first restaurant we went to after we checked in at the hotel and it was a good sign of what lay ahead of our 4 day trip. Granted you may not want to prepare this dish but if you are brave enough, I will write down the basics for you. 

Fish Eyes Soup

2 lbs head of large marine fish, cleaned and cut into small pieces
3 garlic cloves, minced
1 large white onion, diced
4 tomatoes, quartered
5 stalks of green onions, sliced
2 Japanese eggplant, cut in 2-inch lengths and halved
3 small radishes, peeled and sliced into thin medallions
1 stalk lemon grass
1 tamarind bullion
4 pieces batwan (optional)
1 cup green beans, sliced into 1-inch lengths
8 cups water
salt and pepper
2 tbsp fish sauce
1 cup water spinach tops (kangkong)

1. In a large pot, add the garlic, white onion, lemon grass, tamarind bullion,
    batwan if using and water. Season with a tablespoon of salt and some 
    pepper. Bring to a boil over medium high heat.

3. Once boiling, add the tomatoes, eggplant and radishes. Lower the heat to 
    medium low and cover. Simmer for about 5 minutes. 

4. Add the fish. Season with the fish sauce and simmer covered for 20 
    minutes or until the eggplant is tender but not mushy. 

5. Add the green beans and cook until it turns bright green. Check for flavor 
    and adjust accordingly. 

6. Prior to serving, add the water spinach and cook until just wilted. Garnish 
    with the green onions ans serve while hot.