📝 About This Recipe
Hailing from the central islands of the Philippines, Utan Bisaya is a masterclass in clean, nourishing flavors that celebrate the bounty of the backyard garden. This vibrant clear-broth soup features a medley of indigenous vegetables like malunggay, okra, and squash, all simmered to tender perfection. What sets this dish apart is the subtle sweetness of the fresh vegetables balanced by the savory depth of fried or grilled fish, making it the ultimate comfort food for a healthy Filipino soul.
🥗 Ingredients
The Broth Base
- 6 cups Water (Rice wash (water from rinsing rice) is preferred for a thicker body)
- 2 stalks Lemongrass (Tanglad) (Smashed and tied into a knot)
- 2 inch piece Ginger (Sliced into thin coins)
- 1 medium Red Onion (Sliced)
- 2 medium Tomatoes (Wedged)
Hearty Vegetables
- 2 cups Calabaza Squash (Kalabasa) (Peeled and cubed into 1-inch pieces)
- 1 large Gabi (Taro) (Peeled and cubed; adds a creamy texture)
- 1 bunch String Beans (Sitaw) (Cut into 2-inch lengths)
- 6-8 pieces Okra (Ends trimmed, sliced diagonally if large)
- 1 medium Eggplant (Sliced into rounds or wedges)
The Greens and Protein
- 1 cup Malunggay Leaves (Moringa) (Stripped from the stems)
- 1 handful Sweet Potato Leaves (Talbos ng Kamote) (Tender tips and leaves)
- 2 pieces Fried or Grilled Fish (Typically Galunggong or Tilapia; adds the 'linamnam' flavor)
- 2-3 tablespoons Fish Sauce (Patis) (Adjust to taste)
- to taste Salt and Black Pepper
👨🍳 Instructions
-
1
In a large pot, combine the water (or rice wash), smashed lemongrass stalks, ginger, and onions. Bring to a rolling boil over medium-high heat.
-
2
Once boiling, add the tomatoes and the cubed gabi (taro). Lower the heat to a simmer and cook for about 8-10 minutes until the gabi starts to soften slightly.
-
3
Add the cubed calabaza squash. Cover the pot and continue to simmer for another 5 minutes until the squash is fork-tender but not mushy.
-
4
Season the broth with fish sauce (patis). Start with 2 tablespoons and adjust later; this provides the essential umami base.
-
5
Gently place the fried or grilled fish into the pot. Let it simmer for 3 minutes to allow its smoky, savory oils to infuse the broth.
-
6
Add the string beans (sitaw) and okra. These require less time and should maintain a slight crunch.
-
7
Add the eggplant slices. Submerge them gently into the liquid and cook for 2-3 minutes.
-
8
Taste the broth. Add salt and freshly ground black pepper as needed to balance the sweetness of the squash and the saltiness of the fish.
-
9
Turn off the heat completely. This is crucial to keep the leafy greens vibrant and nutritious.
-
10
Immediately stir in the malunggay leaves and sweet potato leaves. The residual heat of the soup will wilt them perfectly in about 1 minute.
-
11
Remove the lemongrass stalks before serving to make it easier for your guests to enjoy.
-
12
Ladle the soup into deep bowls, ensuring everyone gets a mix of the colorful vegetables and a piece of the savory fish.
💡 Chef's Tips
Use 'Rice Wash' (the water from the second rinse of your rice) as the base for a cloudier, more flavorful broth. Don't overcook the vegetables; they should be vibrant in color and have distinct textures rather than being a uniform mush. If you don't have malunggay, spinach or bok choy make excellent leafy substitutes. Smashing the ginger and lemongrass thoroughly is key to releasing the aromatic oils that define the scent of this soup. If using leftover fried fish, ensure it is patted dry of excess oil before adding it to the pot to keep the broth clean.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fragrant white jasmine rice. Pair with a side of 'Sawsawan'—a small dish of fish sauce, calamansi juice, and crushed bird's eye chilies (siling labuyo). Excellent as a light lunch or a comforting side dish to a heavier meat entree like Lechon Kawali. Accompany with a cold glass of iced pandan tea or fresh coconut water to complement the earthy flavors. For a truly traditional experience, serve in a communal clay pot (palayok) to retain heat.