PESANG ISDA

Time for another recipe...


PESANG ISDA JAPANESE-STYLE

1 big fish (dalag, lapu-lapu, bacoco)
2 cloves garlic
1 2-inch ginger
1 medium quartered onion
2 cups rice water
2 knorr fish cubes
peppercorn
2 bunches pechay Tagalog
2 stalks green onion

sauce:
2 cloves garlic, crushed
1 small onion, chopped
2 pcs tomatoes, chopped
2 tsp miso
2 tbsp fish stock


Clean and cut the fish into serving pieces. Set aside. Saute the garlic until golden brown. Add in the onion and the ginger and cook until tender. Add the fish, the rice water and season with the fish cubes. Boil for around 2 minutes. Add some peppercorn, pechay leaves and green onion. Continue cooking until the vegetables are tender.

Sauce: Saute the garlic until brown. Add the onion and tomatoes. Cook for 3 minutes. Add the miso and mash the mixture. Add the fish stock (from the pesa stock) and cook for 3 more minutes. Add to cooked fish mixture and serve.