GINISANG GALUNGGONG WITH MISWA AND TOFU

GINISANG GALUNGGONG, TOKWA AT MISWA – (SAUTEED MACKEREL WITH TOFU AND VERMICELLI NOODLES)

Prep time: 20 minutes
Cooking time:
Yields: 4 servings with steamed rice

4 tbsp cooking oil
1 large onion, peeled and diced
1 knob ginger, peeled and sliced thinly
1 large tomato, chopped(4 oz)
1/2 container of extra firm tofu (8 oz) water removed and diced.
8 (oz) flaked fried mackerel(Galunggong) fish bones, tails and heads removed.
3 cloves garlic, minced
2 cups vegetable/fish/chicken broth
2 tbsp fish sauce/patis
1/2 cup chopped green onions/scallions

OPTIONAL : CHILIS/BANANA PEPPERS
2 cups miswa/Chinese vermicelli

Pre heat oil for a minute then add onion and garlic and sauteed for 2 minutes.
Add tomatoes and cook for a minute.

Add tofu and cook for a minute.
Add fish and slowly and carefully combine.
Adjust heat to medium.
Add garlic.
Add broth
Add fish sauce
Cook for 2 minutes. Cook over medium heat.
Add green onions.
Add peppers if using
Adjust heat to low and simmer for a minute.
Add miswa/noodles
Cover, turn off heat and allow the carry over cooking cook the noodles.