How to cook Filipino Mudfish Stew (Pesang Dalag)
- 1 pound mudfish (dalag) fillets or steaks
- 2 teaspoons salt
- 2 teaspoons cooking oil
- 1 piece fresh ginger root, peeled and sliced into julienne strips
- 1 small onion, quartered
- 3 cups water
- 10 peppercorns, crushed
- 1/2 cup leeks or scallions, sliced
- 1 cabbage, quartered
- 1 bunch Chinese lettuce, cut into 3-inch pieces
- Salt or patis (fish sauce) and freshly ground pepper to taste
- Misu-Tomato Sauce (see the recipe below)
Misu-Tomato Sauce Ingredients:
- Season the fish fillets with salt.
- In a medium saucepan, heat oil and saute ginger and onion.
- When onion turns transparent, add water and peppercorns. Bring to a boil. Add the fish.
- Bring to a quick second boil. Turn off heat.
- Add leeks or scallions, cabbage and Chinese lettuce.
- Season with patis or salt and pepper to taste.
- Serve the mudfish stew hot with misu-tomato sauce.
How to cook Misu-Tomato Sauce
- 1 teaspoon cooking oil
- 1 teaspoon finely minced garlic
- 1/2 cup chopped onion
- 1/2 cup finely minced ripe tomatoes
- 2 tablespoons salted bean paste (misu)
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon freshly ground pepper
- In a small skillet, heat oil and saute garlic until light brown, then onion until transparent and tomatoes until soft.
- Add bean paste. Mix and mash the whole mixture with a fork.
- Add vinegar and pepper.
- Bring to a boil.
Instead of dalag, you may choose tilapia
or grouper for this recipe.
The Filipino name for the Mudfish Stew is Pesang Dalag
Mudfish (dalag) also known as: blackfish, grindle, cypress bass, or bowfin.
This recipe for Filipino Mudfish Stew (Pesang Dalag) serves/makes: 4
The Filipino Mudfish Stew (Pesang Dalag) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Mudfish/Dalag
Preparation Method: Soup/Stew