I like Grouper or Lapu Lapu for this, but the first time I made this I actually used fresh Jack Fish (Talakitok) so any white fish that is not too fatty would work well. While most recipes would ask to simmer the broth, in this recipe broth must be boiled to “break” the head and the bones of the fish to release the collagen to make a rich, more fatty broth.

Ingredients (serves 4)

1 whole grouper, filleted, bones and head set aside
2 tbsps turmeric, minced
1 tbsp ginger, minced
4 stalks green onions
1 onion, minced
fresh tarragon
2 bunches kang kong
4 cups udon or lomi noodles
1/2 cup flour
6 tbsps cooking oil
salt and pepper to taste


1. To build the broth, saute ginger and turmeric in 2 tbsps of oil. Add in the fish head and bones and the white parts of the green onion. Bring to a boil and let boil for 30 minutes. Let stand for 30 minutes more.

2. Strain the broth into a pot and bring to a simmer again. Add in the kang kong and noodles and cook for 1 minute.

3. Dust the fillets with flour, salt and pepper and fry in the remaining oil. Fry until golden brown.

4. Serve the fillets on top of the noodles and broth. Garnish with tarragon.