From Fried Fish to Fish Soup

At home, we normally have left-over food that I put in the refrigerator for breakfast. Last Sunday, we had left-over fried milkfish and fried round scad (galunggong). When I was about to re-heat them on Monday, they looked dry and hard so I thought of recycling them into another dish, instead of throwing them away.


2 pcs. medium-sized sliced tomatoes

3 pcs. crushed garlic

1 pc. medium-sized sliced onions

1 tablespoon of gourmet fish sauce (I use Barrio Fiesta patis)

2 tablespoons of cooking oil

2 bundles of jute (saluyot)

4 cups of water


  1. Saute garlic, tomatoe and onion. Do not burn the garlic.
  2. Put the fried fish and saute for a minute.
  3. Pour the 4 cups of water and let it boil.
  4. Put some fish sauce.
  5. Put the jute leaves.
  6. Let it simmer for another minute.

Note: You can add other vegetables like squash and eggplant. Others use fish paste (bagoong) instead of fish sauce (patis). Be creative and customize according to your taste!