Pesang Bulig

Method

1. Rub the fish with calamansi and salt and rest for 10 minutes.
2. Pat dry, then pan-fry in the oil over medium heat until lightly golden on both sides; it need not be fully cooked.
3. Transfer the fish to a plate. In a clean soup pot, bring the water or stock to a simmer with the onion, ginger, peppercorns, and potato.
4. Cook 8–10 minutes, until the potato is almost tender and the broth smells strongly of ginger.
5. Add the fried fish in a single layer. Simmer gently for 6–8 minutes without hard stirring, spooning broth over the upper surfaces.
6. Add cabbage wedges and cook for 3 minutes, then add pechay and cook just until wilted. Season the broth lightly with fish sauce.
7. For the dip, mix tausi, soy sauce, vinegar, two tablespoons hot broth, and chili. Taste before adding salt because the beans and soy are already savoury.
8. Serve the fish, vegetables, and clear broth in bowls, with the black-bean dip on the side and hot rice.