This pesang isda dish will remind you of home. Have a heaping bowl of steamed rice ready for this comforting meal.
“My mom passed on to me her love for Filipino flavors, that’s why when I think of comfort food, I crave for home cooking. This is one of her dishes that nourishes both body and soul,” says Yummy magazine’s managing editor, Anna Felipe.
Pesang Isda Recipe
This pesang isda dish will remind you of home.
Ingredients
Pesang Isda Ingredients
- 4 pieces (about 500 grams each) white fish steaks like maya-maya, cleaned
- Salt
- 1 tablespoon vegetable oil
- 5 cloves Garlic peeled and crushed
- 1 Small white onion sliced
- 2 pieces ginger Thumb-sized, peeled sliced into thin rounds
- 4 to 5 cups water or rice washing
- patis (fish sauce)
- 6 to 8 black peppercorns
- 1 small head cabbage cleaned and quartered
- 1 bunch Baguio pechay cleaned and ends removed
- 4 stalks green onions trimmed and cut into 1/2-inch pieces
- 1 1/2 tablespoons vegetable oil
- 1 (250-gram) block firm tofu (tokwa) or fermented soybean (tahure), mashed
- 5 cloves Garlic peeled and crushed
- 1 red onion small, sliced
- 5 red native tomatoes medium, sliced
- Soy Sauce to taste
Instructions
- Rub fish with salt. Set aside for about 10 minutes.
- Heat oil in a large pot over medium heat. Sauté garlic, onions, and ginger until onions are translucent.
- Add fish and water or rice washing. Boil for about 10 minutes. Season with fish sauce, salt, and black peppercorns. Simmer for about 5 minutes.
- Add cabbage, pechay, and green onions. Simmer for 3 minutes or until vegetables are slightly wilted but still crisp.
- Taste and adjust seasoning. Remove from heat and transfer to a serving bowl.
- Make the dipping sauce: Heat oil in a pan over medium heat. Sauté mashed tofu, garlic, onions, and tomatoes until tofu is soft. Season with soy sauce to give tofu a light brown color. Transfer to a bowl and serve as a dipping sauce on the side.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
