Hello Everyone! I’m feeling sad, are you? Well, the only reason I’m sad is because Seafood Month has come to an end! I can’t believe the month has flown by so quickly. On the bright side, we get to explore a whole new range of dishes for the month of October! I won’t say yet what I have in store for the blog, so you’ll just have to stay tuned as all will be revealed on Thursday!
So here we go, on to our last recipe for Seafood Month: Pesang Tilapia! Apparently, frying the fish first is not the traditional method in making Pesang Isda (isda means fish in Tagalog just for those who don’t know), it is actually boiled in the ginger stew until tender, and is actually a much healthier option as opposed to frying the fish. However there are a few pros to frying the fish first, mainly for taste and also technique. Firstly, frying makes the fish and stew taste better, and secondly, frying prevents the fish from flaking, because of its stable texture ,when cooked in the stew for a long time.
I’ve read a couple of recipes online prior to writing this post up, and a few suggestions have come up on what to serve on the side with this dish. One of the most popular is having some miso sauce as a condiment. I usually just have some fish sauce and calamansi mixed together as a condiment. I’ve also tried searching around for recipes that make any mention of serving this dish with some filo-style scrambled eggs but I haven’t seen any. Nonetheless, it actually tastes really good having the scrambled eggs together with the fish!
PREP TIME 5 MINS | COOKING TIME 20-22 MINS | SERVES 4
For the ginger stew
- 800g whole tilapia fish, scaled, gutted and cleaned*
- 1L water
- 2-3 bunches of baby bok choy or pechay, cleaned and ends removed
- 2-3 garlic cloves, minced
- 1 brown onion, sliced
- 1 thumb-sized ginger, peeled and sliced
- 1/2 cup vegetable oil, for shallow frying
- Ground salt and black pepper to taste
*Alternatively you can use any other types of fish such as catfish, grouper, mudfish, and/or seabass. I know some people who can’t eat fish if it’s still whole; you can still cook this dish with fish cutlets or fillets.
For the Filipino-style scrambled eggs
- 3 large free range eggs, beaten
- 3 small ripe tomatoes, diced
- 2 garlic cloves, minced
- 1 brown onion, sliced
- 2 tbsp vegetable oil
- 1 tsp black peppercorns
- Ground salt to taste
- Heat the vegetable oil in a large frying pan over medium-high. Season the fish by rubbing some salt and black pepper. Once the oil is hot, fry the fish until golden brown. Once browned, flip and fry the other side of the fish, about 6-7 minutes per side. Once done, transfer the fish to a serving dish.
- Discard the oil, leaving behind about a tablespoon or two, and in the same pan, fry the ginger slices until fragrant. Add in the garlic and sauté until fragrant and golden brown. Finally, add in the onions and cook until soft, about 2 minutes altogether. Then add the water, whole pepper corns and salt, and bring the stew to a boil.
- While the stew is simmering away, move on to making your scrambled eggs. Heat the vegetable oil in a small frying pan over medium-high. Sauté the garlic until fragrant and golden brown. Add in the onions and cook until soft, about 2 minutes. Then add in the tomatoes, salt, and black pepper. Cook until the tomatoes are soft.
- Once the tomatoes are soft, pour in the beaten eggs and stir with a spoon, lifting and folding it over from the bottom of the pan, until the eggs are softly set and slightly runny in places. Turn the heat off and leave the eggs for a few seconds to finish cooking. Give a final stir before serving.
- Turn the heat off from the ginger stew and add the baby bok choy, leaving to cook for about a minute. Pour the stew over the fried fish and serve immediately with some steamed rice and the scrambled eggs. Enjoy!
– Ally xx