Pesang Dalag

5 from 1 vote

Pesang Isda is a refreshing and filling fish soup in a ginger-flavored broth. It's a simple dish that's nutritious, delicious, and budget-friendly, too.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Filipino

Servings: Servings

Calories: 361kcal

Author: Lalaine Manalo

Ingredients

1 whole large dalag (mudfish), gutted, scaled, cleaned and cut into serving parts
salt and pepper to taste
canola oil
2 medium potatoes, peeled and quartered
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
2 tablespoons ginger, peeled and julienned
1 tablespoon fish sauce
5 cups water
1 bunch pechay, ends trimmed and leaves separated
1 small napa cabbage, ends trimmed and leaves separated
2 stalks green onions, ends trimmed and cut into 4-inch lengths

US Customary - Metric

Instructions

Rinse fish under cold running water and drain well. Pat dry and season with salt and pepper to taste.
In a wide pan over medium heat, heat about 2-inch deep of oil. Carefully add fish and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.
In a wide pot over medium heat, heat about ¼ cup oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
Remove excess oil except for about 1 tablespoon. Add onions, garlic, and ginger and cook until softened
Add fish sauce and continue to cook, stirring occasionally, for about 30 seconds.
Add water and bring to a boil.
Add potatoes. Lower heat and simmer for about 3 to 5 minutes or until almost done.
Add fish and continue to cook for about 5 to 6 minutes or until fish is cooked through and potatoes are tender.
Add pechay and cabbage and continue to cook for about 1 to 2 minutes or until vegetables are tender yet crisp.
Add green onions and continue for about another 30 seconds.
Season with salt and pepper to taste. Serve hot.

Notes

For extra depth of flavor, swap the water with rice washing.

Nutrition