Pesang Isda with Ginisang Miso
Fish in ginger broth, bok choy, and Napa cabbage served with sautéed yellow miso and crumbled tofu.
Servings: 4 people
Calories: 420kcal
Ingredients
Pesang Isda
- 1 piece fish cleaned
- 7 pieces Napa cabbage leaves
- 1 bunch bok choy
- 1/2 cup green onion cut in 2 inch pieces
- 1 teaspoon whole peppercorn
- 4 thumbs ginger crushed
- 1 piece onion wedged
- 3 cups rice washing
- 2 cups water
- 3 tablespoons cooking oil
- Fish sauce patis to taste
Ginisang Miso
Instructions
- Prepare Ginisang Miso by heating oil in a pan. Add onion. Saute for 20 seconds.
- Add garlic. Continue cooking for 10 seconds. Put the tomato in the pan and then saute until both tomato and onion softens.
- Add crumbled tofu. Stir and cook until all ingredients are well blended.
- Put the Miso in the pan. Saute for 2 minutes.
- Add soy sauce, ground black pepper, and water. Stir. Cook for 1 minute. Transfer to a serving bowl. Set aside.
- Start making Pesang Isda by frying the fish. Heat oil in a wok. Fry one side of the fish until it turns golden brown in color. Turn it over and do the same on the opposite side. Remove from the pan and place on a clean plate. Set aside.
- On a clean pan, heat oil. Saute onion and ginger. Cook until the layers of the onion separate. Add garlic. Continue cooking for 30 seconds.
- Pour rice washing and add whole peppercorn. Boil for 2 minutes.
- Add fried fish. Cook one side for 3 minutes. Turn it over and boil the opposite side for 5 minutes.
- Season with fish sauce and add remaining vegetables. Continue cooking for 2 minutes.
- Serve with Ginisang Miso. Share and enjoy!
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 16g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 2723mg | Potassium: 815mg | Fiber: 8g | Sugar: 10g | Vitamin A: 9567IU | Vitamin C: 102mg | Calcium: 354mg | Iron: 4mg