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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.