Tawu
A vibrant fish stew from Marinduque, where fresh catch meets a medley of garden vegetables in a tangy, vinegar-based broth. The dish is characterized by its bright, slightly sour profile from kamias (bilimbi) or tamarind, balanced by the natural sweetness of ripe tomatoes and the creaminess of coconut milk. It's a staple in Marinduque households and often prepared for fiestas and special family meals.
Instructions
In a large caldero or pot, bring the water or fish stock to a rolling boil. Add the sliced onion, minced garlic, and quartered tomatoes. Let this base simmer for about 5 minutes until the tomatoes begin to soften and release their sweetness.
Add the tamarind pulp or sliced kamias to the broth. This is what gives Tawu its signature tangy kick. Simmer for 2 to 3 minutes, then season with patis and salt. Taste and adjust — you want a bright sourness that wakes up the palate.
Gently slide the whole fish into the broth. Do not stir at this point; just let the fish cook undisturbed for about 8 minutes on medium-low heat until the flesh flakes easily when tested with a fork.
While the fish cooks, add the harder vegetables first — the green beans and string beans go in first, followed by the okra and eggplant about 3 minutes later. Layering the vegetables ensures everything reaches the right tenderness at the same time.
Pour in the coconut milk and stir very gently to avoid breaking the fish. If using gabi leaves, toss them in now. Let the stew simmer for another 5 minutes until the vegetables are cooked through but still vibrant.
Add the sliced siling haba and a generous grind of black pepper. The chili should just wilt into the stew — no need to cook it further. Serve immediately with plenty of steamed white rice.
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