Encebollado Just Got Extra Spicy! Here’s the Pf required Recipe You Need! - American Beagle Club

Understanding the Context

What is Encebollado?

Encebollado is a cherished Filipino coastal fish soup traditionally made with small dried turbot or colo-colo (horse mackerel), hard-boiled eggs, capers, onions, and a traditional fish-based broth. It’s beloved for its savory depth and delicate spice balance, traditionally simmered to perfection in fish oil or sariwa (a fragrant rice wine or water base).

Why Extra Spicy?

Fresh ingredients meet bold innovation — our new Extra Spicy Pf Recipe elevates Encebollado by intensifying the heat using premium chili varieties like bataril (Malayan long gun chili), guinataan peppers, and a touch of fresh habanero extract (optional for maximum kick). The careful balance ensures a fiery yet smooth finish that tantalizes without overwhelming.

Key Insights

The Pf Approved Recipe You Need for Extra Spicy Encebollado

Serves: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: Filipino | Spicy | Pf Recipe Approved

Ingredients

• Fish: 1.5 lbs small whole dried turbot or colo-colo (freshly rehydrated or sliced)
  
• Aromatics: 4 large onions (sliced), 2 cups fresh ginger (sliced), 6 cloves garlic (minced)
  
• Flavor Base: 2 cups fish or sariwa broth (fish-based stock recommended)
  
• Capsules of Flavor: 4–6 dried turbot pieces with chili flakes
  
• Fresh Heat: 2–3 fresh bataril chilies (minced or julienned), plus optional habanero extract to taste
  
• Oil: 2 tbsp fish oil or coconut oil
  
• Seasonings: 1 tsp salt (adjust), ½ tsp black pepper, 1 lime wedge
  
• Toppings: Fresh cilantro, sliced calamansi, crispy fried onions (optional)

Final Thoughts

Step-by-Step PF Recipe Instructions

1. Prepare the Fish & Aromatics:
Rinse the fish thoroughly, slice mucilaginous parts from turbot for cleaner broth. Mix onions, ginger, and garlic in a large pot. Sauté until golden and fragrant. Add dried fish and spices; sauté for 1 minute to release aroma.

2. Build the Broth:
Pour in the broth, bring to a gentle simmer. Add fish pieces and allow to cook uncovered for 15 minutes to draw out rich flavor. Skim foam gently.

3. Infuse the Heat:
Stir in bataril chilies and habanero extract (start with 2 peppers—adjustable). Simmer 8–10 minutes longer to meld the spice. Taste and adjust heat: add more chili for boldness or a little lime juice to brighten.

4. Finish with Fresh:
Season gently with salt and pepper. Remove fish and discard; add a few torn basil leaves. Ladle into bowls, garnish with crispy onions and a lime wedge.