From Fry to Broth: Leftover Fish Soup with Horse Radish Leaves & Lemongrass

Hello Hivers. Hello @asean.hive.

Another rainy afternoon to beat the cold. So here we are again, trying to find some comfort food that would at least ease the freezing feeling.

For today, I have to give you another leftover recipe. This recipe is common, especially in rural areas. But for those who didn't know this yet, let me take you to my small kitchen. This is a straightforward soup recipe, yet trust me, this is one of the best soups, too. Leftover fried fish is soggy and even slimy, so here's how we will make it into something more nutritious and more appealing to our eyes and tastebuds.

Recipe: Leftover Fried Fish and Malunggay (Horseradish) Soup
Cooking time: 10 minutes
Serving size: 3 pax

What Do We Need?
Leftover fried fish
A bundle of malunggay leaves
A bundle of lemon grass
2 ripe tomatoes
A bundle of spring onions
A medium bulb of onion
A piece of ginger
A dash of salt and msg to taste
3 cups of water

How to Prepare?
Step 1. In a casserole, boil 3 cups of water.

Step 2. When the water starts to boil, put the fried fish leftovers into the boiling pot. You can flake the fried fish or just boil it as it is.

Step 3. Add the spring onions, the sliced tomatoes, the onion (sliced), and the ginger. Also, put a dash of salt and msg to taste.

Step 4. Cover the casserole and let the water boil again.

Step 5. Once the water is boiling, add the malunggay (horseradish) leaves and lemon grass.

Step 6. Do not stir or cover the pot; just let the soup boil again until the leafy greens cook. Covering the lid while cooking green leafy vegetables will make the vegetables soggy and change their color from fresh green to pale brown, making the texture unpleasant to look at.

Step 7. Turn off the fire and serve the soup while it is hot.

Nutritional Content of the Recipe:

A soup made from leftover fried fish, malunggay leaves (moringa), lemongrass, tomatoes, spring onions, onion, and ginger is a nutrient-rich dish, combining the benefits of fish and a variety of vegetables and herbs.

High in antioxidants
Rich in vitamins A, C, and B-complex
Good source of calcium, iron, and potassium
Anti-inflammatory and immune-boosting
Good protein content (from fish)

Final Thoughts:

Using leftover fried fish in this soup isn’t just cooking—it’s a clever blend of sustainability, tradition, nutrition, and flavor. It shows thoughtfulness in every bite. A wholesome and friendly recipe suited for everyone from kids to adults that offers warmth, comfort, and surely our tastebuds would love.

I hope I gave you something beautiful and interesting recipe today. Until the next food blog. Have a great day and God Bless You.

Note: All photo collages in this article are made with the use of Canva.

With love,
@jeanieviv84