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Monday, April 29, 2013

Pesang Isda

3/4 kilo of fish (whole or fillets or fish head; cut into serving pieces)
1 bunch of pechay
1 small cabbage
1 thumb-sized piece of ginger, peeled and sliced
1 tomato, sliced
1 onion, sliced
1 tbsp. of cooking oil
5 cups of water

In a large saucepan or casserole, heat cooking oil. Over medium-high heat, saute ginger slices. Add sliced onion. Cook until onion turns transparent. Pour in 5 cups of water. Add peppercorns. Bring to a rolling boil. Season with patis. Add fish. Bring to a boil once more. Lower heat and simmer for 5 to 10 minutes (depends on how big your fish pieces are). Do not overcook the fish. Place pechay and cabbage leaves on top. Cover and turn off heat.

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