Pesang Dalag

Method11 steps · about 30 min

1. 1

   Step 1: Rinse fish under cold running water and drain well. Pat dry and season with salt and pepper (to taste) to taste.

   Uses 1 whole large dalag (mudfish), gutted, scaled, cleaned and cut into serving parts · salt and pepper to taste

2. 2

   Step 2: In a wide pan over medium heat, heat about 2-inch deep of oil. Carefully add fish and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.

   Uses Seasoned fish pieces · Oil to a depth of about 2 inches

3. 3

   Step 3: In a wide pot over medium heat, heat about 1/4 cup oil. Add potatoes (2) and cook until lightly browned. Remove from pan and drain on paper towels.

   Uses 2 medium potatoes, peeled and quartered · About 1/4 cup canola oil for potatoes

4. 4

   Step 4: Remove excess oil except for about 1 tablespoon. Add onions (1), garlic (2 cloves), and ginger (2 tablespoons) and cook until softened

   Uses Oil remaining from frying potatoes · 1 onion, peeled and sliced thinly · 2 cloves garlic, peeled and minced · 2 tablespoons ginger, peeled and julienned

5. 5

   Step 5: Add fish sauce (1 tablespoon) and continue to cook, stirring occasionally, for about 30 seconds.

   Cook fish sauce · 1 minUses Softened onion, garlic and ginger · 1 tablespoon fish sauce

6. 6

   Step 6: Add water (5 cups) and bring to a boil.

   Uses Fish-sauce-seasoned aromatics · 5 cups water

7. 7

   Step 7: Add potatoes. Lower heat and simmer for about 3 to 5 minutes or until almost done.

   Simmer potatoes · 5 minUses Boiling ginger broth · Lightly browned potatoes

8. 8

   Step 8: Add fish and continue to cook for about 5 to 6 minutes or until fish is cooked through and potatoes are tender.

   Finish fish and potatoes · 6 minUses Broth and almost-tender potatoes · Lightly browned fish

9. 9

   Step 9: Add pechay (1 bunch) and cabbage and continue to cook for about 1 to 2 minutes or until vegetables are tender yet crisp.

   Cook greens · 2 minUses Cooked fish and tender potatoes in broth · 1 bunch pechay, ends trimmed and leaves separated · 1 small napa cabbage, ends trimmed and leaves separated

10. 10

    Step 10: Add green onions (2 stalks) and continue for about another 30 seconds.

    Finish green onions · 1 minUses Fish soup with greens · 2 stalks green onions, trimmed and cut into 4-inch lengths

11. 11

    Step 11: Season with salt and pepper (to taste) to taste. Serve hot.

    Uses Finished fish soup · salt and pepper to taste