From the recipe collection
Pinalatan na Isda
Isnag fish gently simmered with mature pomelo leaves, ginger, and simple aromatics in a clear citrus-scented broth.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Clean the fish, remove the gills when using heads, and pat the pieces dry.
- Bring the water or stock to a simmer with ginger, peppercorns, and 1 tablespoon fish sauce; cook for 6–8 minutes to build a simple broth.
- Bruise the pomelo leaves and add them with the chile.
- Simmer for 4–5 minutes, then taste and remove the leaves as soon as the broth smells distinctly citrusy but not bitter.
- Lower the fish into the broth in one layer and keep the liquid at a quiet simmer.
- Cook for 7–10 minutes, depending on thickness, until the flesh is opaque at the centre and flakes with gentle pressure.
- Taste the broth and add more fish sauce only if needed; avoid hard stirring that would break the fish.
- Serve immediately with rice, handling any small bones carefully.