Sajan Leaves Soup with Fish

Sajan Leaves Soup with Fish Recipe from Fiji - Ingredients: Water, Tomatoes, Onion, Salt

Region / culture: Fiji | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sajan Leaves Soup with Fish is a traditional Filipino dish that combines the earthy flavors of sajan leaves with the delicate taste of fish. This soup is not only delicious but also packed with nutrients, making it a healthy and satisfying meal.

History

This recipe has been passed down through generations in Filipino households, where sajan leaves are commonly used in cooking for their unique flavor and health benefits. The addition of fish adds a protein boost to the dish, making it a well-rounded meal.

Ingredients

5 cups of water
2 medium ripe tomatoes, quartered
1 small onion, thinly sliced
1 small bunch of saijan/drumstick leaves (from about 10 stalks), removed from stalks
10 small slices of flesh
8 pieces of cumquat, juice extracted
salt to taste

How to prepare

1. Place water, tomatoes, and onion in a cooking pot. Allow the mixture to boil.
2. Add saijan leaves and bring it back to a boil.
3. Cook for a few minutes or until done.
4. Add cumquat juice and salt to balance the sour taste.
5. Serve hot.

Variations

Substitute the fish with shrimp or tofu for a different protein option.
Add vegetables such as carrots, bell peppers, or squash for added texture and flavor.

Cooking Tips & Tricks

Be sure to remove the sajan leaves from the stalks before adding them to the soup, as the stalks can be tough and fibrous.

- Adjust the amount of salt and cumquat juice to suit your taste preferences.

- For a richer flavor, you can use fish stock instead of water as the base of the soup.

Serving Suggestions

Serve this soup with a side of steamed rice or crusty bread for a complete meal. Garnish with fresh herbs or a squeeze of lemon for added flavor.

Cooking Techniques

Boiling the sajan leaves helps to soften them and release their flavor into the soup.

- Adding the cumquat juice at the end of cooking helps to brighten the flavors of the dish.

Ingredient Substitutions

If sajan leaves are not available, you can use spinach or kale as a substitute.

- Any firm white fish, such as tilapia or cod, can be used in place of the fish slices.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish the soup with a sprinkle of chopped fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

This soup pairs well with a crisp green salad or a side of grilled vegetables for a light and healthy meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Sajan Leaves Soup with Fish contains approximately 150 calories.

Carbohydrates

Each serving of Sajan Leaves Soup with Fish contains approximately 10 grams of carbohydrates.

Fats

This dish is low in fat, with only 2 grams of fat per serving.

Proteins

With the addition of fish, this soup provides a healthy dose of protein, with around 15 grams per serving.

Vitamins and minerals

Sajan leaves are rich in vitamins A and C, as well as iron and calcium. The fish adds additional nutrients such as omega-3 fatty acids and vitamin D.

Alergens

This recipe contains fish, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, Sajan Leaves Soup with Fish is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Sajan Leaves Soup with Fish is a flavorful and nutritious dish that is easy to make and perfect for a comforting meal. With the earthy taste of sajan leaves and the delicate flavor of fish, this soup is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered the recipe for Sajan Leaves Soup with Fish. It was a warm summer day, the sun shining brightly through the kitchen window as I stood there peeling vegetables for dinner. As I worked, my mind wandered to memories of my childhood, spent in the bustling markets of my hometown where I would watch in awe as the local vendors showcased their fresh produce and spices.

One particular vendor had caught my eye with his vibrant display of sajan leaves, also known as drumstick leaves. These long, slender leaves with a slightly bitter taste were not commonly used in cooking in our community, but I was always intrigued by their unique flavor profile. I decided then and there that I would find a way to incorporate them into my cooking.

As I continued to peel the vegetables, my thoughts drifted to my dear friend Mrs. Patel, who was known for her exquisite culinary skills. I remembered how she would generously share her recipes with me, always encouraging me to experiment and try new ingredients. I knew that Mrs. Patel would be the perfect person to turn to for guidance on how to use sajan leaves in a dish.

The next day, I paid Mrs. Patel a visit, armed with a bundle of fresh sajan leaves and a curious mind. She welcomed me into her kitchen with a warm smile, the aroma of spices wafting through the air. I eagerly showed her the sajan leaves and asked if she had any ideas on how to incorporate them into a recipe.

Mrs. Patel's eyes lit up with excitement as she took the bundle of sajan leaves from my hands. She explained that sajan leaves were not only nutritious but also added a distinct flavor to dishes when cooked properly. She then proceeded to share her recipe for Sajan Leaves Soup with Fish, a traditional dish from her hometown that she had learned from her own grandmother.

I listened intently as Mrs. Patel walked me through the steps of preparing the soup. She started by sautéing onions, garlic, and ginger in a pot until they were fragrant. Next, she added chopped tomatoes, green chilies, and a handful of sajan leaves, letting them simmer in the flavorful broth. Finally, she gently placed pieces of fresh fish into the pot, allowing them to cook until tender and infused with the rich flavors of the soup.

As the soup bubbled away on the stove, Mrs. Patel ladled out a steaming bowl for me to try. The first spoonful was a revelation – the tender fish, the earthy sajan leaves, and the aromatic spices all came together in perfect harmony. I was hooked.

From that day on, Sajan Leaves Soup with Fish became a staple in my kitchen. I would often make a big pot of it to share with family and friends, who always marveled at the unique combination of flavors. I felt a sense of pride knowing that I had learned such a special recipe from Mrs. Patel, who had passed down her culinary wisdom to me with so much love and generosity.

As I look back on that fateful day in Mrs. Patel's kitchen, I am filled with gratitude for the experiences and people who have shaped my journey as a cook. The recipe for Sajan Leaves Soup with Fish is not just a dish to me – it is a reminder of the joy of discovery, the beauty of tradition, and the power of food to bring us together. And for that, I will always be thankful.