For almost a month now, I am on leave from work (the reason I would tackle in another blog post). Ideally, the leave is intended for me to rest but as I am already a mother, I can’t afford to just lie in bed all day. I took advantage of this vacation to bond with my daughter and do some of the things I always wanted to do but can’t find the time for it. One of them is to do a lot of cooking. I have tried dishes that I have never cooked before like ginataang alimasag with sitaw and kalabasa, pininyahang manok, adobong galunggong, sinigang na buto-buto, etc. I know they are simple dishes but for someone who doesn’t really cook, I consider cooking those dishes an achievement (lol).
One of the dishes I tried to cook is pesang isda. The pesang isda I know is only a clear soup wih pechay, potatoes and tilapya with onions and pepper. But when I looked it up in the recipe book, there was a tomato sauce needed. The problem is, I don’ have a tomato sauce then. What I saw in my kitchen was a bottle of ketchup and so that’s what I used. My aunt said it tastes great (or maybe she is just hungry) Here is my pesang isda recipe:
- ½ kilo tilapia
- 2 tbsps cooking oil
- Garlic and onion
- 1 small tomato
- 2 cups water
- Salt and pepper to taste
- 1 bunch of pechay
- 1 potato
- ¾ cup ketchup
- 1 teaspoon sugar
- I fried the fish then set it aside.
- I put cooking oil in a new pan then sautéed garlic and onion.
- I added the tomato.
- I then added the water and the ketchup. I let it simmer for five minutes.
- I added salt and pepper and the sugar.
- After 5 minutes, I put the potatoes and let it cook for 5 minutes.
- When the potato is cooked. I added the pechay and the fish then let it cook again for 3 minutes.
Here is a picture. Sorry this is is actually what is left of the dish after we have eaten. I always forget to take a picture of a dish before we eat.