Pesang isda is a comforting soup which is a perfect example of straightforward Filipino cooking. It is a soup that is perfect year-round and when convalescing thanks to its warming, light-tasting flavor.
Pesang isda used to be one of the soups my father made or asked for when someone was convalescing or feeling under the weather. It is an easy-to-digest food, it has fish for the protein, potatoes for the carbohydrates and pak choy for greens. Usually served with rice, if you are not in the mood to eat anything yet, in a bowl mix the rice with the broth and that usually was fine and a good start. Flavored by ginger which makes the soup not only refreshing but also has that healing feeling it gives.
This is my father’s recipe which I found is flexible and easily adapted to ingredients available. Got to share it with you. Hope you like it.
What is Pesang isda?
It’s a fish soup whose main flavor comes from ginger. This soup its origins from Chinese cooking. According to Gloria Chan-Yap pesa is a Tagalog loan word of Hokkien origins. In Hokkien pesa means plain boiled which refers to the cooking of fish. Through semantic widening, the big word, pesa on its own just meant fish in Tagalog but now it can mean boiled chicken too.
Ingredients
Fresh is best so they say but depending on where you are “fresh” might mean frozen fish and thawed before sitting on ice which is a more available fish at the fish counter.
Fish – sea bass was used for this recipe, scaled and gutted
Onion – imbues the broth with its aroma and sweetness
Ginger – removes fishy odor and adds spicy, peppery flavor and warmth to the dish
Potatoes – no substitution suggestions for potatoes so far but if you are serving this with rice feel free to omit it
Cabbage – use pak choy or bok choi, mustard leaves, green onion or other leafy greens available
Rice-washing water – gives body to the soup and lightly flavors the soup
Salt and pepper – season the soup with salt and pepper or use fish sauce
How to make this fish soup?
In a saucepan or pot add the rice-washing water, ginger, onion and potatoes and bring it to a boil.
When it reaches boiling point, turn the heat to low and simmer until the potatoes are half cooked. Skim the scum or foam off so that the broth would be clean and not too cloudy from the gunk.
Add the fish and cook. By the time fish is cooked the potatoes would also be cooked. Add the greens and season with salt and pepper.
Do a taste test and add seasoning to taste.
Fish sauce may be added at this time if using any.
If you would like to have shrimp paste for a dip, fry the paste in oil until light brown.
For a miso paste dip, Kawaling Pinoy and Panlasang Pinoy both have recipes for the miso dip.
A small bowl of fish sauce served on the side will be welcomed too. Or serve with soy sauce and vinegar dipping sauce.
Ladle the soup into a bowl and serve with a bowl of rice along with the dip of choice.
Cooking Notes
- Some recipes call for the fish to be fried before simmering. This adds depth of flavor and makes the fish more stable when simmered. Feel free to fry the fish but I do not do this because I prefer my soup less greasy.
- Skim the foam off for a clean tasting soup.
- Season the soup with fish sauce if you want more umami.
Frequently Asked Questions
What fish to use?
Freshwater fish such as mudfish and milkfish are the most common fish to use for this recipe. However, use any white and firm flesh fish such as sea bass, red snapper, cod, tilapia or salmon. Loads of recipes call for salmon heads which are not only tasty, withstand boiling and are affordable as long as you do not mind the fish eyes which might put some people off.
What vegetables to use for pesang isda?
Common vegetables used are potatoes, mustard greens and pak choy but feel free to use cabbage or any leafy vegetables on hand.
What to serve with pesang isda?
Serve with a bowl of rice. Some people prefer to have a dip like miso, fish sauce or shrimp paste.
How to store leftovers?
You can store any soup leftovers in a sealed container in the fridge for 3-4 days.
It’s your turn to try and make Pesang isda. If you make it, we would love to hear from you about how you find this dish.
Hungry for more or looking for inspiration? Browse more recipes here or head to Facebook, Pinterest and Instagram for updates on life in the countryside and beyond.
PESANG ISDA
Ingredients
- 300 grams sea bass
- 3 cups rice-washing water
- 1/2 onion sliced
- 1 inch ginger sliced
- 3 small potatoes quartered
- 1/4 t salt
- 1/8 t pepper
- 150 grams cabbage
Instructions
- In a saucepan or pot, add the rice-washing water, onion, ginger and potatoes.
- Bring to a boil. Reduce the heat to low and simmer for 10 minutes or check if the potatoes are half done.
- Add the fish and cook.
- Check the fish and potatoes for doneness.
- Add the cabbage. Simmer for 30 seconds or a minute.
- Season with salt and pepper.
- Turn the heat off and serve the soup hot.
Video
Notes
- Some recipes call for the fish to be fried before simmering. This adds depth of flavor and makes the fish more stable when simmered. Feel free to fry the fish but I do not do this because I prefer my soup less greasy.
- Skim the foam off for a clean tasting soup.
- Season the soup with fish sauce if you want more umami.
English