📝 About This Recipe
Pesang Isda is a soul-warming Filipino classic that celebrates the delicate sweetness of fresh white fish in a ginger-heavy broth. Historically rooted in Chinese-Filipino culinary fusion, this dish relies on the 'linamnam' or natural umami of the ingredients rather than heavy spices. It is a comforting, clean, and nutritious soup characterized by its aromatic ginger base and the crisp crunch of local greens.
🥗 Ingredients
The Fish
- 1 kg Red Snapper (Maya-Maya) or Sea Bass (cleaned, scaled, and sliced into 3-4 thick steaks)
- 1 teaspoon Salt (for pre-seasoning the fish)
Aromatics and Broth Base
- 4 inch piece Ginger (peeled and sliced into thin julienne strips)
- 1 medium Red Onion (quartered)
- 4 cloves Garlic (crushed)
- 1 tablespoon Whole Black Peppercorns (lightly cracked)
- 6 cups Rice Wash (Hugas Bigas) (the water from the second rinse of white rice for a thicker body)
- 2-3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Vegetables
- 1 medium Chayote (Sayote) or Green Papaya (peeled and sliced into wedges)
- 1 bunch Bok Choy (Pechay Tagalog) (base trimmed, leaves separated)
- 2 cups Napa Cabbage (roughly chopped)
- 2 stalks Green Onions (cut into 2-inch lengths)
Miso Dipping Sauce (Sawsawan)
- 1/4 cup Yellow Miso Paste
- 2 cloves Garlic (minced)
- 1 tablespoon Calamansi or Lime juice
- 1 piece Bird's Eye Chili (Siling Labuyo) (chopped (optional for heat))
👨🍳 Instructions
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1
Pat the fish steaks dry with paper towels and season lightly with salt. Let them sit for 10 minutes to firm up the flesh.
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2
In a large heavy-bottomed pot or Dutch oven, heat the cooking oil over medium heat.
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3
Sauté the ginger strips for 2-3 minutes until they become fragrant and slightly golden. This is the most important step for building the broth's depth.
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4
Add the onions and crushed garlic. Sauté for another 2 minutes until the onions are translucent.
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5
Pour in the rice wash (or plain water) and add the cracked peppercorns. Bring the mixture to a rolling boil.
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6
Once boiling, add the chayote wedges. Lower the heat to a simmer and cook for 5-7 minutes until the chayote is slightly tender but not mushy.
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7
Gently slide the fish steaks into the simmering broth. Ensure they are mostly submerged.
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8
Cover the pot and simmer for 8-10 minutes. Avoid stirring too much to prevent the fish from breaking apart.
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9
Season the broth with fish sauce. Taste and adjust—the broth should be gingery, savory, and clean.
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10
Add the Napa cabbage and the white stems of the bok choy. Cook for 2 minutes.
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11
Add the bok choy leaves and green onions. Turn off the heat and cover the pot for 1 minute to let the residual heat wilt the greens to a vibrant green.
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12
While the greens wilt, prepare the dipping sauce by sautéing minced garlic and miso paste in a small pan with a splash of water, then finishing with calamansi juice.
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13
Transfer the stew to a large serving bowl, ensuring each person gets a piece of fish and plenty of vegetables. Serve hot.
💡 Chef's Tips
Use 'Rice Wash' (the water from washing rice) instead of plain water to give the broth a silkier, more opaque body. Do not overcook the fish; once the flesh turns opaque and flakes easily with a fork, it is done. Always sauté the ginger first rather than just boiling it to release the essential oils and remove the 'raw' bite. If you cannot find Chayote, zucchini or even potatoes make a suitable textural substitute. For a cleaner broth, you can pan-fry the fish for 1 minute per side before adding to the soup to help it hold its shape.
🍽️ Serving Suggestions
Serve with a side of warm, steamed jasmine rice to soak up the ginger broth. Provide the Miso-Garlic dipping sauce in individual small bowls for dipping the fish chunks. A side of spicy 'Patis' (fish sauce) with crushed bird's eye chilies adds a nice salty kick. Pairs beautifully with a cold glass of iced tea or a light lager to balance the warmth of the ginger. For a complete meal, serve alongside a dry vegetable stir-fry or crispy fried tofu.