I have many fond memories of this soup. I remember my mom making this soup for me and my siblings when were not feeling well. She made this soup usually using dalag (murrel), which is a fish that is common in the Philippines.
Cooking Tips for Perfect Pesang Isda
Getting the flavors just right is key to making a delicious pesang isda. Start by using fresh ginger, as it really enhances the soup’s aroma. When sautéing the aromatics, take your time to really develop the flavors. Don’t rush this step. It makes a big difference. If you prefer a spicier kick, adding a few slices of fresh chili can elevate the soup without overpowering the ginger. Make sure to keep an eye on the cooking time for the fish. Overcooking can lead to a mushy texture, while undercooking might leave it too raw. Gently simmer the fish until it flakes easily with a fork, which should take about 6 to 8 minutes, depending on the thickness of the fillets. Finally, for an extra layer of flavor, consider finishing the soup with a splash of soy sauce or a squeeze of calamansi for a bit of acidity.
Serving Suggestions and Pairings
Pesang isda is a versatile dish that can be served in various ways. For a traditional touch, serve it with steamed white rice. The rice absorbs the flavorful broth beautifully, making each bite satisfying. You can also add a side of ensaladang mangga, which is a refreshing green mango salad, to balance the warmth of the soup with a tangy crunch. If you’re feeling adventurous, serve the soup with a sprinkle of fresh herbs like cilantro or scallions to add a pop of color and freshness. Some people enjoy adding a dash of fish sauce on top for an extra umami hit. This soup is great for sharing, so consider making a big pot and inviting friends over. It warms the soul and is perfect for a cozy gathering, especially during chilly evenings.
Frequently Asked Questions
What fish can I use for pesang isda?
Red snapper and cod are great choices, but you can also try tilapia or any firm white fish. Just make sure it’s fresh for the best flavor.
Can I make this soup ahead of time?
Yes, you can prepare the soup base ahead of time and then add the fish and vegetables when you’re ready to serve. This keeps everything fresh and prevents the fish from becoming overcooked.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to avoid overcooking the fish.
What can I serve with pesang isda?
This soup pairs wonderfully with steamed rice or a side of crusty bread. You can also enjoy it with a simple green salad for a light meal.
What are some common mistakes to avoid when making this soup?
One common mistake is rushing the sautéing step for the aromatics. Take your time to develop those flavors, and keep an eye on the cooking time for the fish to ensure it doesn’t become mushy.
Pesang Isda (Fish in Ginger Soup)
Ingredients
- 2 fish steaks , (red snapper or cod), about 1 lb 12 oz
- Sea salt and freshly cracked black pepper
- 1 lb bok choy (5 pieces)
- 2 tbsp olive oil
- 1 small onion , sliced
- 1 2-inch knob ginger, peeled and julienned
- 2 tbsp fish sauce
- 8 cups water
- 2 green onions , thinly sliced
Instructions
- Season the fish with salt and pepper. Set aside.
- Slice each boy choy in half, rinse thoroughly under cold running water and then drain. Set aside.
- Heat the oil in a pot over medium high heat. Add the onion and ginger, and saute until the onion begins to soften, about 2 minutes.
- Add the fish sauce and stir. Add the water and boil for 10 minutes.
- Add the fish and cook for 7 minutes or until the fish is almost done.
- Add the bok choy and cook for another 3 minutes. Season the broth with salt and pepper.
- Serve, garnish with chopped green onions.
Nutrition
Thanks for the recipe.. made me reminiscences my father’s cooking & life in the Philippines 🇵🇭.. very delicious and light..some recipes about pesang issa ; fish was fried first which I know no frying.
Hi Lullete,
This recipe also brings back fond memories for me. Growing up, my mom used to make pesang dolag for us. My mom never fries the fish but I have seen some recipes that fry the fish first before adding to the soup.
I know fish is not fried, too
I tried this and threw in a few strands of string beans for more protein 🙂 I think I would try with pepper next time though….siling espada or red bell peppers
one of my favorite tagalog dish. I would love this with dalag or snakehead but its illegal to raise it here in US.
Hi Agustin,
Growing up, my mom would make this soup using dalag too. She would specially made this soup for me and my siblings when we were sick. This soup brings so many memories for me 🙂
I saw dalag at the Seafood City market here in Union City, California. They are wildcaught in Canada.
I love the idea of this recipe, especially the ginger-based soup.
Yet, I currently live in an area of the world where bok choy is not readily available (Caribbean). Do you have any suggestions for a substitute?
Thank you!
Hi Christopher,
You can use green cabbage or napa cabbage instead of bok choy. Napa cabbage has the same cooking time as boy choy but green cabbage needs more cooking time. If you are using green cabbage, you have to adjust the cooking time for the fish and cabbage. Cook the fish for 5 minutes and then add the quartered cabbage and cook until the fish is cooked through and cabbage is tender, about 5 minutes. Enjoy!