Kusido - Light and Comforting Filipino Fish Soup

Steps

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1. 1
   Prepare all ingredients. Separate sweet potato leaves and wash them in a colander. Cut onion in half, wedge the tomato, peel the ginger, and cut the cleaned tilapia into serving pieces.
   ▶ ≈0:27
2. 2
   Bring water to a boil in a pot. Cover with a lid to speed up boiling.
   ▶ ≈1:36
3. 3
   Once boiling, add tomatoes, onions, ginger, and chili peppers. Simmer for about 3 minutes to allow the flavors to develop.
   ▶ ≈1:55
4. 4
   Slowly add the fish pieces to the boiling broth to prevent splashing. Reduce heat to the lowest setting and simmer for 7 to 9 minutes until the fish is fully cooked. Low heat prevents the fish from becoming mushy.
   ▶ ≈2:38
5. 5
   Check that the fish is cooked through. Add calamansi or lime juice to sour the soup. Season with salt, or add fish sauce for extra umami if desired.
   ▶ ≈3:26
6. 6
   Add the sweet potato leaves, cover, and simmer for 1 minute. Turn off the heat and let residual heat finish cooking the leaves to the perfect tenderness.
   ▶ ≈3:57
7. 7
   Transfer the kusido to a serving bowl and enjoy. Serve alongside rice.
   ▶ ≈4:32