From the recipe collection
Pesang Dalag
Dalag gently poached in a clear ginger broth with potatoes, cabbage, and pechay, served with a soy-calamansi dipping sauce.
- Prep time
- 20 min
- Cook time
- 30–35 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the fish briefly, drain well, and keep chilled while the broth begins.
- Bring water or stock to a gentle simmer with ginger, onion, and peppercorns for 8–10 minutes.
- Add potatoes and cook until almost tender.
- Season the broth with fish sauce.
- Slide in the fish pieces and maintain only small bubbles for 7–10 minutes.
- Add cabbage, then pechay during the final 1–2 minutes.
- Check that the thickest fish piece is opaque and flakes, then adjust the broth.
- Serve very hot with fried garlic and soy-calamansi sauce.