Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay

Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay. Today I got some malungay leaves at the Rapid Creek Sunday Market. I was thinking of having a fish soup with malungay lunch, but as I was looking for ingredients I saw this risotto rice that have been sitting in the cupboard for some time now. I end up cooking a fish lugaw using risotto rice.

Fish Lugaw with Malungay

The resultant lugaw dish went great using risotto rice for my Fish Lugaw with Malungay but an equal parts of ordinary rice and glutinous rice should work fine, if risotto rice is not available. I have used the rice ratio on my other lugaw dish, click list below to see the recipe.

Chicken Feet Arroz Caldo 
Chicken Guya Lugaw 
Chicken Arroz Caldo with Salted Egg 
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay 
Oxtail Lugaw 
Lugaw, Beef Cheeks and Tripe Combination 
Beef Cheeks Lugaw 
Chicken Arroz Caldo with Bacon 
Goto, Beef Tripe Lugaw 
Arroz Caldo 
Special Lugaw, Special Pinoy Congee 
Seafood Lugaw

Fish Lugaw

Below is the recipe of my Fish Lugaw with Malungay a Pinoy version of Fish Risotto with Malungay.

Ingredients:

2 slices tanguigue, cut into large cubes
1/2 kilo risotto rice
1 big bowl malungay leaves
1head garlic, peeled, crushed, chopped
2-3 thumb size, ginger, skinned, cut into thin strips
1 medium size onion, peeled, chopped
1/2 cup fish sauce
salt and pepper
cooking oil

Cooking procedure:
Fish Lugaw with Malungay, a Pinoy version of Fish Risotto with Malungay - Cooking Procedure

Wash the risotto rice and keep aside. Using a medium sauce pan and generous amount of cooking oil, stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and sauté for about half a minute. Add in the fish and fish sauce and some pepper, stir cook for 2 to 3 minutes. Remove the fish from the sauce pan and keep aside. Then add in the risotto rice and stir cook for another 3 to 5 minutes, then add in about 1 to 1 1/2 liter of water. Bring to a boil and simmer for 20 to 25 minutes, stirring every now and then, add more water as necessary. Add in the malungay leaves and season with salt and pepper to taste, cook for another 5 to10 minutes or until the rice are cooked with smooth texture and the malungay leaves are just cooked. Now add in the fish and cook for another minute. Serve garnished with the fried garlic and with lemon or kalamansi.

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