Health & Wellness News

Healthy Recipe: Fish Simmered with Ginger and Tomatoes (Pesang Isda)

This light and delicately ginger-flavored Filipino fish soup will warm you on a chilly autumn day.


  • ¼ cup fresh ginger, thinly sliced (about 2 inches long)
  • 1 cup chopped tomatoes
  • 1 cup white or yellow onions, thinly sliced (1 medium onion)
  • 4 cups water
  • 2 lbs fleshy fish (cod fillet, halibut steak, or trout)
  • 2 cups pechay (bok choy) stems and leaves, cut up separately
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 cup green onions, cut into pieces 2 to 3 inches long (about 1 large bunch)


In a 4-quart saucepan, simmer sliced ginger, tomatoes, and onions in 4 cups of water over medium heat until the onions are tender (about 7 to 8 minutes).

Reduce heat to low, add fish, and poach gently until almost done (about 3 to 4 minutes).

Add pechay stems, salt, and black pepper. Cook for 1 minute, then add the pechay leaves and green onions. Cook another 30 seconds.

Serve immediately.

Nutritional Information

  • Number of servings: 6 (3 oz fish and ½ cup vegetables)
  • Calories: 160
  • Saturated Fat: 1g
  • Protein: 30g
  • Carbohydrates: 6g

Recipe courtesy of Healthy Heart, Healthy Family Manual for the Filipino Community, National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services.