Pesang Tilapia with Mashed Tofu and Tomatoes

The classic Filipino pesa can be cooked with fish or chicken. In this Pesang Tilapia with Mashed Tofu and Tomatoes, the fish is boiled in a broth flavored with fresh ginger, onions, garlic and simmered with potatoes, tomatoes and bok choy cabbage. In the Philippines, other ingredients added are green papaya fruit slices. I substitute potatoes when green papayas are not available in Asian markets here in America. A side dish of mashed tofu with tomatoes, flavored with soy sauce and calamansi is served with this soup meal. This is an Asian in America recipe. Serves 2.

Course: Dinner, Lunch, Main Course, Seafood, Soups, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Pesang Tilapia Stew Vegetables

Servings: people

Calories: 345kcal

Author: Asian in America recipe

Ingredients

1.5 to 2 pounds fresh tilapia whole piece, cleaned, scales removed
1 to 2 Tablespoons calamansi or lemon juice for marinade
1 teaspoon salt for marinade
1 teaspoon ground black pepper for marinade
4 Tablespoons vegetable oil divided; use 2 Tablespoons to fry tofu, rest for stew
1 whole onion chopped
2 to 3 cloves garlic peeled, minced
1 knob fresh ginger about 1 inch piece, peeled, sliced
2 Tablespoons patis (fish sauce)
1 to 2 whole large tomatoes sliced
2 whole potatoes peeled, quartered
6 to 8 cups hugas bigas (rice wash); or water obtained from 2nd to 3rd rice washing
1 bundle bok choy coarsely chopped, about 2 cups (pechay)
1 teaspoon salt
1 teaspoon ground black pepper powder
1/2 block extra firm tofu for side relish
2 whole tomatoes for side relish
1/8 cup soy sauce for mashed tofu soy sauce
1 Tablespoon calamansi (or lemon juice) for mashed tofu

Instructions

Wash whole fish thoroughly inside and outside. Score diagonal slits on top of the fish. Sprinkle calamansi (or lemon juice), salt and black pepper powder into the slits. Set aside in the refrigerator for 30 minutes.
In a large 6-quart stockpot (or one that fits a whole fish this size), pour the vegetable oil.
Over medium high heat, saute the onions, garlic and fresh ginger. Stir around the stockpot for 1 to 2 minutes.
Add the patis (fish sauce) and pour the hugas bigas (rice wash) to the mixture.
Add the whole fish, tomatoes and potatoes to the stockpot. Cover and cook for 20 minutes (for this amount) or till fish is cooked completely.
Place the leafy green vegetables or bok choy at the end of cooking. Continue cooking for 5 minutes till greens are cooked.
Season with salt and black pepper. Serve piping-hot with boiled rice and the mashed tofu with tomatoes.
To make the mashed tofu: Over medium high heat, pan fry in a small non-stick skillet a block of firm tofu with a tablespoon of vegetable oil. Turn over only once so tofu does not break. Cook for 5 to 6 minutes on each side till tofu browns. Remove from heat and place in a medium-sized serving bowl. In the bowl, place the pan-fried tofu then mash it till it has a coarse texture. Add the sliced tomatoes. Pour the soy sauce with calamansi (or lemon) on the mashed tofu. Serve this as a side with the Pesang Tilapia- Fish Stew.
Cook's comments: Pesa can be cooked with other types of fish like what we call in the Philippines dalag (mudfish), pompano, or even salmon. If preferred use fish fillet cuts.
Ingredient Notes: To obtain hugas bigas (rice wash), wash the uncooked rice grains before cooking. After the first washing, place the rice grains in a colander and run water over it to save the liquid. This is the rice wash you need.
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Nutrition