Pesang isda a variation of Nilaga with the exception of the use of fish. It is a very healthy native Filipino dish. It is best prepared with Lapu Lapu fish, however, any kind of white fish can be used such as maya-maya, tilapia, or samaral, depending on the availability. Some Filipinos fry the fish first, but this recipe has been handed down from my family and, in this case, the fish is cooked using the traditional way of Nilaga Baka. To get a good outcome, make sure you don’t over cook the fish. In this recipe, 10 minutes simmering of fish is perfect. Longer times will make the fish soggy. You can also season the fish according to your taste. To enjoy this dish, serve it with patis, chopped siling labuyo on the side, plus hot rice. Even eat it with your bare hands if you wish. Are you craving this delicate fish soup? Make it today and enjoy.
- 1 medium size fish (lapu-lapu, mayamaya, samaral or any white fish) cut in serving pieces
- 1 small onion chopped
- 3 cloves garlic, chopped
- 1 thumb size ginger chopped
- 1 bundle bokchoy leaves
- leeks, chopped for garnish
- 2-3 tbsp fish sauce (to taste)
- 1/2 tsp whole pepper corn
- 3 cups water
- cooking oil
- Servings: 2
- Time: 30 minutes
- Level: Easy
- Cuisine: Filipino
(3.5 / 5)
- Add cooking oil in a preheated pan. Saute garlic, onion, and ginger until soft and fragrant.
- Pour in the water. Season with fish sauce and add whole pepper corns. You can adjust the seasoning according to your taste. Bring it to a boil.
- After a boil, place the fish in. Lower the heat and simmer until both sides of the fish are cooked. This will take approximately 10 minutes. Do not over cooked fish.
- When fish turns opaque, add in the bokchoy leaves. Turn off heat and let the leaves soak for at least 3-5 minutes until they are tender.
- Garnish with leeks. Serve and enjoy!
Share This Recipe