Pesang Tilapia (Tilapia & Native Pechay Soup)

Pesa is a traditional fish soup recipe in the Philippines which typically is cooked with Dalag (Mudfish). However, I have found out the substituting the more commonly available tilapia will do as well.

Ingredients:

1 kg Tilapia (scales removed, cleaned)

¼ kg Bok Choy

1 cup Safflower oil (for frying the tilapia)

2 tbsp. Safflower oil (for sautéing)

5 cloves Garlic, minced

1 pc. Onion (medium, thinly sliced)

3 slices Ginger, fresh, sliced thinly, about 1 tbsp.

½ tsp. Black pepper powder

¼ cup Patis (native fish sauce)

1 level tbsp. Sugar

3 cups Water

Salt to taste

Cooking Instruction:

Heat 1 cup of oil in a frying pan and fry the fish to brown both sides. Set aside the fried fish on paper towels to remove excess fat.

In another large saucepan, heat oil and sauté the garlic, onion, and ginger until he garlic turns golden brown and the onion starts to caramelize. Add water and place the bok choy. Place on top of the pechay the fish and add all the other ingredients.

Cover and cook for about 5 minutes or until the bok choy is ready. Adjust salt to taste. Serve with bread or with plain steamed rice.