Fish Miswa

Something for the mother to be and for the breastfeeding. The secret is in the ginger, putting ginger will remove the fishy smell. But too thick will make the ginger taste too strong, small cuts or grating the ginger will just leave a fragrant smell. Also cooking the fish just right will need you to remove the meat once it cooks and set it aside. You know its done once the meat easily detach itself from the bones.

- clean fish
- wash with rock salt and water
- drain

- add oil in pan, saute grated ginger (the smaller the less gingery taste)
- put in fish, move once
- cover
- turn fish
- add water enough to cover fish or even an inch higher then the fish
- once it boils, reduce heat and simmer
- remove fish once it cooks
- fillet and return the bones to add flavor to the soup

- upon serving, heat the soup til it boils, add the fillet and miswa till boils again. serve immediately