Pesa, Pesang Ulo ng Isda

Pesa, Pesang Ulo ng Isda. Usually dalag or mudfish is usually used for pesang isda. Pesa is a ginger flavored fish soup with vegetables usually pechay, serve with miso dip. The miso dip is made up of ground fermented soya beans sautéed in garlic, onion and tomato. The Pinoy miso is available in three colors white, brown and yellow. The colors suppose to defend on type of bean used. Pesa is very popular in Laguna or Tagalog region in general. Pesa is different from the popular sinigang sa miso. As I said pesa is ginger flavored and sinigang sa miso means soup soured with miso. Here is how I cooked my pesang isda.



Ingredients:



1 1/2 medium size fish head, lapu lapu or maya maya
1 small bundle spring onion or leeks, chopped
2 thumb size ginger, sliced
1 medium size onion, chopped
1 small head cabbage, quartered
1 bundle pechay, trimmed
1 tblsp. peppercorn
6-8 cup rice water
cooking oil
salt

Miso dip:

1 tblsp. garlic, crushed
1/4 cup, yellow miso
1 small size tomato,chopped
1 small size onion, chopped
cooking oil

Cooking procedure:



Ask the fish monger to cut fish head into serving pieces. Wash thoroughly fish head, drain and keep aside. In a large pot, sauté ginger and onion, add in fish and stir cook for 3-5 minutes. Now pour in rice water and add in peppercorns. Bring to a boil and simmer for 8-10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and cook for 2-3 minutes or until vegetables are just cooked. Add spring onion or leeks and cook for another 1-2 minutes. Serve hot with the miso dip.

How to cook the miso dip:



In a small pan sauté garlic, onions, tomato, and miso. Add 1/2 cup water and cook for about 3-5 minutes.