Soups
Pesang Isda with Ginger and Pechay
A gentle fish and ginger soup with potatoes and pechay that lets the clean flavor of fresh fish stand out.
Prep20 minutes
Cook30 minutes
Serves4
LevelEasy
A gentle fish and ginger soup with potatoes and pechay that lets the clean flavor of fresh fish stand out.
Ingredients
- 800 g whole tilapia or bangus steaks, cleaned
- 1 large onion, quartered
- 2 thumbs ginger, sliced
- 2 medium potatoes, quartered
- 6 cups water or light fish stock
- 2 tablespoons fish sauce
- 2 bunches pechay, trimmed
- 1 teaspoon whole black peppercorns
- Spring onions for serving
How to cook it
- Bring water, onion, ginger and peppercorns to a boil. Lower the heat and simmer for 8 minutes.
- Add potatoes and cook until almost tender.
- Season the broth with fish sauce.
- Slide in the fish pieces in a single layer. Simmer gently without stirring hard so the fish stays intact.
- Cook until the fish is opaque and flakes easily at the thickest part.
- Add pechay and cook for 2 minutes, just until wilted.
- Taste the broth, add spring onions and serve immediately.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.
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