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Pesang Isda Recipe (Pinoy Original)
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4 from 2 votes

Pesang isda recipe (Pinoy original)

The psang isda recipe is an adapted Chinese-influenced dish of fish, rice wash, and ginger. It's a simple fish stew dish you'll love.
Course Main Course
Cuisine Filipino
Keyword Fish, seafood
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 450kcal
Author Joost Nusselder
Cost $8


  • 2 lbs lapu-lapu (or other white fish of your choice) cleaned and cut into serving pieces
  • 2 thumb-sized ginger 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


  • 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.


In this recipe for pesang isda, I used lapu-lapu. You can substitute this with your favorite choices, like tilapia, mahi-mahi, bangus, and more.


Calories: 450kcal