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.
2 Large, sliced
Baby bok choy/Pechay
2 Bunch (200 gm), cleaned and ends removed
2 Cup (32 tbs)
1 Medium, quartered
Green onions/Onion leeks
1⁄2 Cup (8 tbs), sliced
1⁄4 Cup (4 tbs), sliced and pounded
3 Clove (15 gm), minced
1 Tablespoon (Patis)
1. Rub salt on the fish and set aside.
2. Heat a frying pan then pour-in 6 tablespoons of cooking oil.
3. Fry the fish until the color of one side turns golden brown. Flip to fry the other side then turn off the heat and set the fish aside.
4. Heat a cooking pot and pour-in 2 tablespoons of cooking oil.
5. When the oil is hot enough, sauté garlic, ginger and onion.
6. Put-in the fish sauce and whole peppercorn then stir.
7. Pour-in the rice washing then let boil,
8. Put-in the fried fish then simmer for 10 minutes in low heat.
9. Add the chopped green onions and bok choy and simmer for 3 minutes.