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  • Boiled Mudfish Soup with Veggies (Pesang Dalag)

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    Boiled Mudfish Soup with Veggies (Pesang Dalag)
    Prep: 20 min Cook: 20 min Servings: 1
    by ShaleeDP
    1124 recipes
    >
    This recipe is normally cooked in our province. Fresh from catch is the best fish to do this with.

    Ingredients

    • 1 whole mudfish, gutted, scaled, cleaned and cut into serving parts
    • 2 medium potatoes, peeled and quartered
    • 2 to 3 stalks green onions, cut into 4-inch lengths
    • 1 bunch bokchoy, ends trimmed and leaves separated
    • 1 small napa cabbage, ends trimmed and leaves separated
    • 1 small onion, peeled and sliced
    • 2 to 3 cloves garlic, peeled and minced
    • 1 knob-size ginger, peeled and julienned
    • canola oil
    • 5 to 6 cups water or rice washing
    • 1 tablespoon fish sauce
    • salt and pepper to taste

    Directions

    1. Season fish with salt and pepper to taste. In a skillet, heat about 1-inch of oil on medium heat. Fry fish, turning once or twice, until lightly brown. Remove from pan and drain on paper towels.
    2. In another pan, heat about 1-inch of oil over medium heat. Deep-fry potatoes until lightly brown and tender. Remove from heat and drain on paper towels.
    3. In a pot, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook for about 2 to 3 minutes or until fragrant. Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.
    4. Add water and bring to a boil. Add fish and potatoes and cook for about 5 to 7 minutes or until fish and potatoes are fully cooked through. Add pechay and cabbage and continue to cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Add green onions and continue for about another 30 seconds. Season with salt and pepper to taste.

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