Kusido Recipe
Kusido is a light and comforting Filipino fish soup made with fresh fish, tomatoes, ginger, and leafy greens like talbos ng kamote. It has a clean, mildly tangy broth flavored with calamansi, making it perfect for rainy days or simple family dinners. This humble dish from the Bicol region brings out the natural taste of fresh ingredients in every warm, nourishing spoonful.
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There’s nothing quite like a warm bowl of fish soup on a quiet afternoon. I wanted something light and comforting—something with clean flavors and a bit of tang. So, I picked up some fresh tilapia and made Kusido. This simple soup takes only a few basic ingredients and turns them into something truly satisfying. It’s the kind of dish you’ll want to keep in your back pocket for busy weekdays, rainy days, or when you just need something warm and familiar.
What is Kusido?
Kusido is a clear Filipino fish soup that’s often made with tilapia, tomatoes, onion, and leafy greens like sweet potato tops. It has a light broth with a citrusy kick from calamansi, balanced by the natural sweetness of fresh tomatoes and the zing of ginger. It’s similar to sinigang in that it’s a bit tangy, but it’s more subtle and straightforward.
This dish is especially popular in the Bicol Region, where fresh fish is abundant and cooking is often focused on simple, well-balanced flavors. It’s one of those dishes that brings out the best in everyday ingredients.
Ingredients for Kusido
Here’s what you’ll need to make this dish at home:
- 2 lbs. tilapia, sliced into serving pieces
Tilapia is a mild-tasting fish that works great in soups like this. It cooks quickly and absorbs flavor well. - 3 pieces tomatoes, wedged
Tomatoes add natural sweetness and acidity to the broth. - 1 piece onion, sliced
Onion builds flavor at the base of the soup and adds a bit of sweetness. - 3 pieces long green peppers
These add aroma and a subtle heat without overpowering the dish. - 3 thumbs ginger, crushed
Ginger helps eliminate any unwanted fishy taste and adds a warm, zesty note. - 1 bunch sweet potato leaves (talbos ng kamote)
These greens cook quickly and add a mild earthy flavor and nutrition. - ¼ cup calamansi juice
This gives the soup its bright and refreshing character.
- 1 quart water
Acts as the base for the broth and ties everything together. - Salt to taste
To enhance all the flavors in the dish.
How to Cook Kusido
This soup is very easy to put together. Here’s how to make it in six simple steps:
- Boil the Water
Pour the water into a cooking pot and bring it to a boil. - Add the Aromatics
Add the tomatoes, onion, ginger, and long green peppers. Let it simmer for around 3 minutes so the flavors start to develop. - Add the Fish
Carefully place the tilapia into the pot. Simmer for 7 to 10 minutes or until the fish is fully cooked and flakes easily. - Add the Calamansi Juice
Pour in the calamansi juice and stir gently to distribute the flavor. - Season with Salt
Add salt to taste. Adjust as needed to get the right balance. - Add the Greens
Drop in the sweet potato leaves and cook for another minute. They cook fast, so don’t leave them in too long. Transfer everything to a serving bowl and enjoy while it’s hot.
Helpful Tips
Here are a few simple tips to make your Kusido even better:
- Use the freshest fish you can get.
The cleaner the fish, the better your broth will taste. - Don’t overcook the tilapia.
It only takes a few minutes. Once it’s opaque and flakes easily, it’s done. - Crush the ginger instead of slicing.
This releases more flavor into the broth without leaving chunks in the soup. - Add the greens last.
Sweet potato leaves only need about a minute to cook—adding them at the end keeps them from getting soggy. - Taste and adjust as you go.
Start light on the salt and calamansi, then build it up to your liking.
What to Have with Kusido
This soup is great on its own, but it’s even better with a few sides. Here are some dishes from the blog that go really well with Kusido:
- Steamed White Rice
You really can’t go wrong here. The light broth is perfect when poured over hot rice. - Tokwa’t Baboy
The sour, savory flavor of this classic appetizer pairs nicely with the clean taste of the soup. - Ginisang Ampalaya with Egg
A good vegetable side that adds bitterness and protein to round out the meal. - Tortang Talong
This eggplant omelet is filling, simple, and always hits the spot next to a light soup like Kusido. - Tomato and Onion with Bagoong Isda
This side dish adds a bold, salty, umami punch that makes each spoonful of soup even more enjoyable.
Kusido is the kind of dish that brings comfort without a lot of effort. It’s easy to make, uses affordable ingredients, and hits the spot whether you’re feeling under the weather or just want a clean, home-cooked meal. Give it a try and let me know how it goes!
If you’re looking for more easy fish recipes, check out our fish recipes collection. I have plenty of options to keep your meals interesting.
Enjoy and happy cooking!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kusido Recipe
Ingredients
Instructions
- Pour the water in a cooking pot. Let it boil.
- Add tomatoes, onion, ginger, and long green peppers. Simmer for 3 mimutes.
- Add the tilapia. Continue to simmer for 7 to 10 minutes.
- Pour the calamansi juice. Stir.
- Season with salt.
- Add the sweet potato leaves. Continue cooking for 1 minutes.
- Transfer to a serving bowl. Share and enjoy!
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