Pesang Isda (Fish in Ginger Soup)
Servings 4 servings
- 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.
Calories: 207kcal | Carbohydrates: 6g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 880mg | Potassium: 841mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5245IU | Vitamin C: 56mg | Calcium: 185mg | Iron: 1.3mg