Pesang Sea Bass “Ginger Stewed Sea Bass”

As hubby continue to regain his mojo back, he  really longs for the native, soupy dishes from our country but with some change, from being Kapampangan to Tagalog. When you are from that region of the Philippines which is Pampanga, you are a Kapampangan, the foods are really fantastic, delicious but ends with do, like menudo, embutido, longganisa to mention a few. Defining them, mostly animal based but after an open heart surgery, we need to change our diet to fish, vegetables, grains and fruits, heart healthy diet is key and nobody can go wrong with plant-based foods. It is a hard choice but we are trying and so are you and if you are clueless how dangerous and hard this operation, Go on You Tube and type in, Coronary Artery Bypass Graft, it is 4 videos and you will be amazed about the advancement in science and medicine. Thank God for allowing scientists to discover more treatments for all our ailments.

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Here are the ingredients of Pesang Sea Bass which is very popular from the Tagalog region of the Philippines.

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INGREDIENTS:

5 cups of brown rice washing or filtered water

1 small Sea bass ( skinned and cleaned by the fishmonger)

4 huge round ginger ( peeled/pounded flat)

few pieces of lemon grass stalks (pounded)

3 pieces shallots (sliced)

4 gloves of garlic (minced)

1/2 bunch of botchoy ( sliced from the steam and soaked in water/drained)

1 small cabbage, quartered

1 tsp.whole peppercorn

1 Tbsp. fish sauce (if you have no issue with sodium, more is tastier but unhealthy for you)

1/2 Tbsp. Olive oil

few sprigs of scallions

PROCEDURE:

1. Lightly season the drained fish with salt and lightly fry both sides, once done, carefully removed from the frying pan and set aside.

2. On the same frying pan with the remaining oil on it, sauté garlic until lightly brown then add the ginger, shallots, stir well until well combine and add rice washing.

3. Boil the mixture then add the fish sauce, peppercorn and lemon grass, let it boil for 5 minutes.

4. Add the Sea bass, the scallions, cabbage and botchoy, carefully submerging the vegetables with the broth but being careful not to break the fish. Cover and turn off the stove.

 

 

 

 

 

 

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