It’s always hard to think of a dish that is delicious, budget friendly and the kids would like. So it’s nice to know how to cook Pesang Isda or Fish on Ginger Stew.
It’s easy to prepare, only need a few simple ingredient and minimal cooking time of 30 minutes. Then it’s time to eat and enjoy.
What you need:
4 potatoes, cut in quarter
1 string petchay, cut the roots off and clean in cold water
1/2 teaspoon whole peppercorn
6 tbsp. fish sauce
1/4 tbsp. ginger, cut in strips and crunshed
5 cups water
3 medium size Tilapia
salt to taste
How to make it:
1. In a saucepan, pour in the water close the lid then let it simmer.
2. When it starts to simmer pour in the fish sauce, potatoes, peppercorn and the crushed ginger. Let it simmer for 5 minutes or until the potato are half cook.
To test, press a spoon on the potato softly. When you can reach the half part of the potato then its good.
We don’t want over cook the potato for we will do more simmering for the fish and vegetable. So over cooking the potato will not be good.
4. Carefully place the Tilapia of the potato. I like to cut the Tilapia in half to have more servings for the kids. Then the petchay over the fish.
5. Let it cook for another 5-8 minutes or until you can press a spoon through a potato. Add salt to taste. Serve hot.