Pesang Isda with Ginisang Miso combines ginger-poached fried fish and vegetables with a savory miso-tofu sauce.
45 minutes · Serves 4
Ingredients for Pesang Isda with Ginisang Miso
1 whole fish, cleaned
7 Napa cabbage leaves
1 bunch bok choy
½ cup green onions, cut into 2-inch pieces
1 teaspoon whole peppercorns
4 thumb-sized pieces ginger, crushed
1 onion, wedged
3 cups rice washing
2 cups water
3 tablespoons cooking oil, for fish
Fish sauce (patis), to taste
1 cup yellow miso
6 oz firm tofu, crumbled
2 tomatoes, cubed
1 onion, chopped
4 cloves garlic, chopped
½ cup water
3 tablespoons cooking oil, for miso
Soy sauce and ground black pepper, to taste
How to cook Pesang Isda with Ginisang Miso
1.For Ginisang Miso, sauté chopped onion 20 seconds and garlic 10 seconds in oil. Add tomatoes and cook until soft.
2.Add tofu, then miso; sauté 2 minutes. Add soy sauce, pepper, and ½ cup water; cook 1 minute and set aside.
3.Fry fish in oil until golden on both sides; set aside. In a clean pan, sauté wedged onion and ginger until onion separates, then add garlic for 30 seconds.
4.Add rice washing and peppercorns; boil 2 minutes. Add fish, cook 3 minutes on one side and 5 minutes on the other.
5.Season with patis, add Napa cabbage, bok choy, and green onions, and cook 2 minutes. Serve with Ginisang Miso.
