Fish Simmered with Ginger and Tomatoes (Pesang Isda)
A delicate ginger-flavored fish soup with green leafy vegetables.
Makes
Serving size
Ingredients
¼ cup fresh ginger, thinly sliced (about 2 inches long)
1 cup tomatoes, chopped
1 cup white or yellow onions, thinly sliced (1 medium onion)
4 cups water
2 pounds fleshy fish (cod fillet, halibut steak, or trout)
2 cups pechay (bok choy) stems and leaves, cut up separately
½ teaspoon salt
½ teaspoon ground black pepper
1 cup green onions, cut into pieces 2 to 3 inches long (about 1 large bunch)
Instructions
- In a 4-quart saucepan, simmer ginger, tomatoes, and onions in 4 cups of water over medium heat until onions are tender (about 7 to 8 minutes).
- Reduce heat to low, add fish, and poach gently until almost done (about 3 to 4 minutes).
- Add pechay stems, salt, and black pepper. Cook for 1 minute; then add pechay leaves and green onions. Cook another 30 seconds.
- Serve immediately.
Cooking Tip
If unable to find bok choy, can substitute with napa cabbage
Recipe Contributed by the National Heart, Lung, Blood Institute; Healthy Heart, Healthy Family Manual for the Filipino Community
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