Fish

Pesang Isda with Miso Sauce

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Pesang Isda with Miso Sauce
5 (100%) 2 votes

Savor the goodness of fish stewed in ginger broth. Especially, when served with miso sauce on the side. I’m including the recipe for the miso sauce.

Photo by My Kitchen Offerings

Ingredients:

2 medium-sized fresh fish (dalag, lapu-lapu, carpa or apahap), cleaned and cut into pieces
3 cups rice washing (hugas bigas)
2 tablespoons oil
2 cloves garlic, minced
1 2-inch piece ginger, crushed
1 medium onion, chopped
2 bunches pechay (bokchoy)
2 stalks green onions, sliced
1/2 teaspoon whole black peppercorns (pamintang buo)
Fish sauce
Oil for fish frying
Salt & pepper to taste

MISO SAUCE

Ingredients:

1 tablespoon cooking oil
2 cloves garlic, minced
1 small onion, chopped
3 pieces ripe tomatoes, chopped
2 teaspoons miso
Salt to taste

Instructions:

1. I prefer to fry the fish first because it holds much better than if I don’t. The fish is delicate and tends to fall apart in the hot broth if not fried. If you wish not to fry your fish that is also an acceptable way. Just cook it very gently. So season the fish with salt and pepper then fry in a pan with the hot cooking oil. Set aside.

2. Heat 2 tablespoons oil in a large skillet. Saute the garlic until light brown.

3. Add the ginger and onion and cook for 2 minutes.

4. Pour in the rice washing (hugas bigas) and bring to a boil. Add the fish and peppercorns and cook for 2 minutes.

5. Add the fish sauce and pechay. Continue cooking until vegetables are tender.

6. Add the green onions at the last minute.

MISO SAUCE

Instructions:

1. Heat oil and saute garlic.

2. Add the onions and tomatoes. Cook for 3 minutes, then add miso and mash the mixture.

3. Add 2 tablespoons fish stock (from pesa stock), and cook for 3 minutes.

4. Correct seasoning with salt if necessary.

5. Enjoy!

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