PESANG ISDA
This comforting soup 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.
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.