I made this comforting soup the other day when it was rainy and gloomy. On rainy days, I long for some hot and steamy soup. This Filipno pesang isda (fish in ginger soup) was just what I was craving.
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. In this simple soup, the aromatics are sauteed and then water is added and boiled. Afterwards, the fish is added and then the vegetables in the last few minutes of cooking. The fish was cooked perfectly. This was the first time my husband tasted this soup and I am glad that he loved it!
Pesang Isda (Fish in Ginger Soup)
- 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
- 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.