Fish Stew (Pesang Dalag) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound grouper, filleted | 2 teaspoons salt | 2 teaspoons cooking oil |
| 1 piece fresh ginger root, peeled and sliced into julienne strips | 1 small onion, quartered | 3 cups water |
| 10 peppercorns, crushed | 1/2 cup leeks or scallions, sliced | 1 cabbage, quartered |
| 1 bunch Chinese lettuce, cut into 3-inch pieces | patis or salt to taste | freshly ground pepper to taste |
| MISU-TOMATO SAUCE: 1 teaspoon cooking oil | 1 teaspoon finely minced garlic | 1/2 cup chopped onion |
| 1/2 cup finely minced ripe tomatoes | 2 tablespoons salted bean paste (misu) | 1/2 teaspoon apple cider vinegar |
| 1/2 teaspoon freshly ground pepper | ||
| 1 | Season the fish fillets with salt. In a medium saucepan, heat oil and saute ginger and onion. When onion turns transparent, add water and peppercorns. Bring to a boil. Add the fish. Bring to a quick second boil. Turn off heat. Add leeks or scallions, cabbage and Chinese lettuce. Season with patis or salt and pepper to taste. Serve hot with misu-tomato sauce. |
| 2 | MISU-TOMATO SAUCE: In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft. Add bean paste. Mix and mash the whole mixture with a fork. Add vinegar and pepper. Bring to a boil. Serve with boiled fish. |