Ingredients:
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
patis to taste
Peppercorns
1 tbsp. of cooking oil
5 cups of water or hugas bigas
Procedure:
In a large saucepan or casserole, heat cooking oil. Over medium-high heat, saute ginger slices. Add sliced tomato and 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.
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
patis to taste
Peppercorns
1 tbsp. of cooking oil
5 cups of water or hugas bigas
Procedure:
In a large saucepan or casserole, heat cooking oil. Over medium-high heat, saute ginger slices. Add sliced tomato and 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.
how about the procedure on miso?
ReplyDeleteHow about miso sauce hows the procedure gracias
ReplyDeleteGinisang miso
ReplyDeleteSaute the garlic,onion, tomato in a hot oil,just mix until fully soft,then add the miso ,add a small amount of vinegar and sugar until u make the real taste.