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Pesang Isda

Notes: 

Supposed to be a clear soup so add more water. Using garoupa for this.

Pesang Isda or Fish in Ginger Stew is one of the dishes that make me consume more steamed rice than the usual. This delightful dish involves cooking medium to large sized fish in a broth that are mainly composed of rice washing and ginger; vegetables such as bok choy or pechay are also included for added flavor and nutrition. It has been a common practice to use “dalag” (mudfish) for this recipe, but feel free to use any medium to large size fish that you desire.

When skimming the recipe, you’ll notice that I first fried the fish before cooking it with the rest of the ingredients. This is not the traditional method in making Pesang Isda but rather a technique that I learned from my mom. This method makes the fish taste better and provides a more stable texture that prevents flaking when cooked in water for a long time. Rice washing, on the other hand, makes the soup richer and thicker.

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Ingredients: 

Ingredients:
2 pieces medium to large fish, sliced
2 bunches baby bok choy or pechay, cleaned and ends removed
2 cups rice washing and water
Salt to taste
1 medium onion, quartered
Small bunch of leaves of chili plant (sili leaves) or green onions or malunggay leaves
1/4 cup ginger, sliced
3 cloves garlic, minced
1 tablespoon fish sauce (patis)
1/2 teaspoon whole peppercorn
cooking oil


 

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