Pesang isda recipe (Pinoy original)
Pesang isda is an adapted Chinese-influenced dish of fish, rice wash, and ginger. It's a simple fish stew dish you'll love.
Servings 4 people
Calories 450kcal
Cost $8
Ingredients
- 2 lbs lapu-lapu (or other white fish of your choice) cleaned and cut into serving pieces
- 2 thumb-sized ginger pieces peeled and sliced
- 6 cloves garlic crushed and peeled
- 1 medium onion sliced
- 3 tbsp fish sauce
- ½ tsp peppercorns
- 2 pcs sayote (pear squash) peeled, seeds removed and cut into wedges
- 1 small Napa cabbage washed, trimmed, and quartered
- 4 stalks green onions washed, trimmed, and cut into 1 1/2 inch length
- 1 tbsp vegetable oil
- 5 cups water (or rice water is better)
- Salt to taste
Instructions
- Sprinkle lapu-lapu with salt. Let it sit in the refrigerator for at least 10 minutes.
- In a large saucepan over medium heat, saute garlic, onion, and ginger in vegetable oil until onion is almost translucent.
- Add water and bring to a boil. Add fish sauce and peppercorns.
- Let it simmer for 5 minutes to blend the flavors in the soup.
- Add fish and sayote. Simmer for about 10 minutes or until the sayote is almost cooked.
- Add Napa cabbage and green onions. Simmer for about 3 minutes or just until wilted but still crisp.
- Remove from heat. Serve hot with rice.
Notes
In this recipe for pesang isda, I used lapu-lapu. You can substitute this with your favorite choices of fish, like tilapia, mahi-mahi, bangus, and more.
Nutrition
Calories: 450kcal