Kinamatisang Tamban

Tamban is simmered with tomato and pechay for a light, savory fish soup. It is affordable, high in protein, and naturally low in carbohydrates.

Estimated cost: ₱87–₱100

Prep 7 min · Total 20 min · Serves 1

Nutrition per serving: 285 kcal · 37.7 g protein · 5 g carbs · 11.8 g fat

Ingredients

• 180g, cleaned tamban
• 100g, chopped tomato
• 1 tsp cooking oil
• 50g pechay
• 2 cloves, minced garlic
• 2 tbsp, sliced onion
• to taste salt
• 3/4 cup water
• to taste black pepper

Steps

1. Heat oil in a small pot over medium heat. Sauté garlic and onion for 1 minute until fragrant.
2. Add tomato and cook for 3–4 minutes, pressing it until it softens and releases juice.
3. Pour in water, season with salt and pepper, and bring to a steady simmer.
4. Add cleaned tamban in a single layer. Cover and simmer over medium-low heat for 7–8 minutes until the fish eyes turn opaque and the flesh firms up.
5. Add pechay and cook uncovered for 1–2 minutes until just wilted.
6. Taste the broth, adjust salt, and serve while hot and lightly soupy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).