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.
- 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.