Pesang Salmon - Filipino Fish Stew in Ginger Broth
Pesang Salmon is a Filipino fish stew simmered in clear, ginger-flavored broth and combined with vegetables in season. This is an ideal all-in-one meal that cooks fast stove-top and can be served all year round for family dinners. Aside from salmon, you can use other types of fish - in fillets or whole. This is an Asian in America recipe.
Course: Dinner, Fish, Lunch, Main Course, Seafood, Side Dish, Soup
Cuisine: American, Asian, Filipino
Keyword: Filipino Pesang Salmon Fish Stew
Servings: 4 people
Calories: 224kcal
Author: Asian in America recipe
- 1 Tablespoon lemon or calamansi juice
- 1 pound salmon fillet
- 2 Tablespoons vegetable oil
- 1 whole white or yellow onion chopped
- 2 whole garlic cloves chopped
- 1 teaspoon minced fresh ginger
- 2 whole fresh tomatoes
- 2 Tablespoons patis (fish sauce)
- 6 cups hugas bigas (rice wash water) or use vegetable broth
- 2 whole potatoes peeled, quartered
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 cups fresh baby spinach
- steamed rice for serving
Cook's comments:
Hugas bigas or rice wash water is often used in Filipino stews for flavorful broths. To obtain, wash the rice grains before cooking. Collect the second rice washing by placing rice grains in a sieve or collander. Pour the rice wash to soup broths.This recipe works well with other types of fish like tilapia, pompano, dalag (mudfish), catfish. You can use fillets or a whole fish. When purchasing fish, ask the fish monger to fillet the fish or if using a whole, to clean and gut the fish for you. This is a free service which I often use.
Serving: 1g | Calories: 224kcal | Carbohydrates: 1g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 632mg | Potassium: 556mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg