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Fish simmered with ginger and tomatoes (pesang isda)
Makes 6 servings.
1/4 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 pounds fleshy fish (cod fillet, halibut steak or trout)
2 cups pechay (bok choy) stems and leaves, cut up separately
1/2 teaspoon salt
1/2 teaspoon 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 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 pechay leaves and green onions. Cook another 30 seconds.
- Serve immediately.
Serving size: 3 ounces fish, 1/2 cup vegetables. Amount per serving: 160 calories, 2g total fat (1g saturated fat), 80mg cholesterol, 6g carbohydrates, 30g protein, 2g total fiber, 340mg sodium.