Pesang Dalag
Pesang Isda is a refreshing and filling fish soup in a ginger-flavored broth. It's a simple dish that's nutritious, delicious, and budget-friendly, too.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole large dalag (mudfish), gutted, scaled, cleaned and cut into serving parts
- salt and pepper to taste
- canola oil
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 tablespoons ginger, peeled and julienned
- 1 tablespoon fish sauce
- 5 cups water
- 1 bunch pechay, ends trimmed and leaves separated
- 1 small napa cabbage, ends trimmed and leaves separated
- 2 stalks green onions, ends trimmed and cut into 4-inch lengths
Instructions
- 1
Rinse fish under cold running water and drain well. Pat dry and season with salt and pepper to taste.
- 2
In a wide pan over medium heat, heat about 2-inch deep of oil. Carefully add fish and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
- 3
In a wide pot over medium heat, heat about 1/4 cup oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- 4
Remove excess oil except for about 1 tablespoon. Add onions, garlic, and ginger and cook until softened
- 5
Add fish sauce and continue to cook, stirring occasionally, for about 30 seconds.
- 6
Add water and bring to a boil.
- 7
Add potatoes. Lower heat and simmer for about 3 to 5 minutes or until almost done.
- 8
Add fish and continue to cook for about 5 to 6 minutes or until fish is cooked through and potatoes are tender.
- 9
Add pechay and cabbage and continue to cook for about 1 to 2 minutes or until vegetables are tender yet crisp.
- 10
Add green onions and continue for about another 30 seconds.
- 11
Season with salt and pepper to taste. Serve hot.