How to Cook Laswa with Sinugbang Sapsap/Potpot: A Filipino Classic

Laswa is one of the most beloved dishes from the Visayas region of the Philippines — a simple, light vegetable soup that celebrates fresh produce and the bold, savory flavor of dried or grilled fish. Pair it with sinugbang (grilled) Sapsap or Potpot (Slipmouth fish), and you have a dish that is wholesome, deeply comforting, and quintessentially Filipino.

What Is Laswa?

Laswa is an Ilonggo vegetable soup made with an assortment of fresh vegetables cooked in water or light broth. Unlike heavier Filipino stews, laswa is intentionally simple — letting the natural flavors of the vegetables and fish shine. It is commonly served as a main dish with steamed rice.

What Is Sinugbang Sapsap/Potpot?

Sapsap (also called Potpot) is a small, flat dried slipmouth fish with a delicate, mildly salty flavor. Sinugba means grilled in Visayan — grilling the dried Sapsap over charcoal or an open flame adds a smoky depth that elevates the laswa broth beautifully. You can also pan-toast it if a grill isn't available.

Ingredients

• 1 pack of Jivanya Dried Sapsap/Potpot (grilled or pan-toasted)
• 6 cups water
• 1 medium onion, quartered
• 2 cloves garlic, smashed
• 1 cup sitaw (string beans), cut into 2-inch pieces
• 1 cup kalabasa (squash), cubed
• 1 cup okra, halved
• 1 cup eggplant, sliced
• 1 cup pechay or malunggay leaves
• Fish sauce (patis) or salt to taste

How to Cook Laswa with Sinugbang Sapsap: Step-by-Step

Step 1: Grill the Sapsap/Potpot

Grill the dried Sapsap over medium charcoal or an open flame for 1–2 minutes per side until lightly charred and fragrant. Alternatively, toast in a dry pan over medium heat for 2–3 minutes per side. Set aside. The smoky, toasty aroma is what makes this dish special.

Step 2: Build the Broth

In a medium pot, bring 6 cups of water to a boil. Add the quartered onion and smashed garlic. Drop in the grilled Sapsap whole — it will infuse the broth with its savory, smoky flavor. Simmer for 5 minutes.

Step 3: Add the Vegetables

Add the harder vegetables first: kalabasa and sitaw. Cook for 3–4 minutes. Then add the okra and eggplant. Cook for another 3 minutes until all vegetables are just tender but not mushy.

Step 4: Season and Finish

Season with patis (fish sauce) or salt to taste. Add the pechay or malunggay leaves last and cook for just 1 minute so they stay bright and tender. Remove the Sapsap pieces or leave them in for guests to enjoy — the fish is edible and delicious.

Step 5: Serve

Ladle into bowls and serve hot with steamed white rice. Laswa is best enjoyed fresh while the broth is clear and the vegetables are vibrant.

Tips for the Best Laswa

• Don't overcook the vegetables — laswa should be light and fresh, not a mushy stew.
• Grill over charcoal for the most authentic smoky flavor in the broth.
• Use patis sparingly — the Sapsap already brings saltiness, so taste before adding more.
• Add kamote (sweet potato) for a slightly sweet contrast that balances the salty fish beautifully.
• Malunggay leaves are a nutritional powerhouse — add them right before serving to preserve their nutrients and color.

Why Sapsap/Potpot Is Perfect for Laswa

The mild, delicate flavor of Sapsap doesn't overpower the vegetables — it enhances the broth with just the right amount of savory depth. Its small size means it infuses the soup quickly without needing a long simmer. Grilling it first adds that signature smokiness that sets Ilonggo laswa apart from other vegetable soups.

Shop Authentic Dried Sapsap/Potpot

Ready to make this dish at home? Shop Jivanya Dried Sapsap/Potpot — premium quality dried slipmouth fish delivered to your door. Also explore our full Jivanya Dried Fish collection for more authentic Filipino pantry staples.