How to Make Filipino Fish in Ginger Broth - Pesang Isda Asian Cooking Recipe Cuisine

Philippines Pesang Isda (Fish in Ginger Broth)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-5 Servings

2 lb red snapper, sliced into serving pieces

1 tbsp vegetable oil

2 cloves garlic, minced

1 tsp fresh ginger, thinly sliced

1 medium-sized onion, sliced

1 tbps fish sauce

2 cups rice water (water used to rinse out rice)

4 stalks spring onions, cut into 2-inch lengths

2 sprigs cilantro leaves

salt and pepper to taste


Directions:

In a skillet over medium heat, sauté garlic in oil until lightly browned. Add ginger and onion. Stir for 30 seconds.

Add fish, fish sauce, salt, pepper and rice water. Lay spring onion slices and cilantro leaves on top of fish.

Cover and simmer for 10-15 minutes or until fish is cooked. Transfer fish carefully to a deep serving dish. Garnish with sliced spring onions.


Pour liquid broth around fish and serve immediately with steamed rice and fish sauce on the side.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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