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Pesang Isda with Ginisang Miso

Pesang Isda with Ginisang Miso

Fish in ginger broth, bok choy, and Napa cabbage served with sautéed yellow miso and crumbled tofu.

⏱ Prep: 0 min ⏱ Cook: 0 min

Ingredients

  • 1 piece fish (cleaned)
  • 7 piece Napa cabbage leaves
  • 1 bunch bok choy
  • 1.5 cup green onion (cut in 2 inch pieces)
  • 1 tsp whole peppercorn
  • 4 thumbs ginger (crushed)
  • 1 piece onion (wedged)
  • 3 cup rice washing
  • 2 cup water
  • 3 tbsp oil
  • 0 Fish sauce (patis to taste)
  • 1 cup yellow miso
  • 6 oz firm tofu (crumbled)
  • 2 piece tomato (cubed)
  • 1 piece onion (chopped)
  • 4 clove garlic (chopped)
  • 1.5 cup water
  • 0 Soy sauce and ground black pepper to taste

Instructions

  1. Prepare Ginisang Miso by heating oil in a pan. Add onion. Saute for 20 seconds.

  2. Add garlic. Continue cooking for 10 seconds. Put the tomato in the pan and then saute until both tomato and onion softens.

  3. Add crumbled tofu. Stir and cook until all ingredients are well blended.

  4. Put the Miso in the pan. Saute for 2 minutes.

  5. Add soy sauce, ground black pepper, and water. Stir. Cook for 1 minute. Transfer to a serving bowl. Set aside.

  6. 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.

  7. 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.

  8. Pour rice washing and add whole peppercorn. Boil for 2 minutes.

  9. Add fried fish. Cook one side for 3 minutes. Turn it over and boil the opposite side for 5 minutes.

  10. Season with fish sauce and add remaining vegetables. Continue cooking for 2 minutes.

  11. Serve with Ginisang Miso. Share and enjoy!