Pesang dalag (stewed mudfish) is local Filipino dish whose principle fixing is mudfish, a freshwater fish and vegetable soup, with discretionary additional items.
Mudfish isn’t commonly found in an average Filipino market, maybe because of the more mind boggling procedure of cleaning and cutting that is very simple with salt water partners. The taste will to a great extent rely upon the freshness of the fish catch and how well it’s cleaned — expulsion of gills, scales, innards and other emission to expel fishy scent.
This pesang dalag formula incorporates miso plunging sauce.
For the fundamental dish
1 entire dalag (mudfish), scaled, gutted and cleaned well to expel the ooze, and slice to serving size pieces
1 pack of pechay or a mix of pechay and repolyo
1 huge onion, finely cut
1 huge tomato, diced
1 thumb-sized ginger, stripped and daintily cut
3 cloves of garlic, squashed and stripped
1 tsp. dark peppercorns
3 to 4 tbsp. vegetable cooking oil
patis (fish sauce), to taste
For the miso sauce:
1 cup of yellow miso
3 cloves of garlic
2 tbsp. cooking oil
Patis, to taste
Sauté the onion, garlic, ginger and tomato,
Cook, mixing, until the vegetables mollify a bit.
Include the fish. Pour in enough water to cover.
Include peppercorns. Bring to the bubble.
Evacuate the foam that structures superficially as it will make the soup overcast.
Set up the pechay. Wash, remove the root closes and, if rather enormous, cut right over the center.
Add the pechay to the pot, driving the leaves down. Season with patis to taste.
Keep bubbling for brief at that point spread the pot and mood killer the warmth. Both the fish and greens will keep cooking in the remaining warmth.
While the fish is nearly cooked in the remaining warmth, set up the miso sauce.
Finely cut an onion, hack a tomato and three cloves of garlic. Warmth around two tablespoonfuls of vegetable oil and sauté the garlic, onion and tomato until they begin to mellow.
Include the miso and mix. The blend will show up excessively dry now. Take a portion of the stock from the pesa and fill the miso blend gradually, close to a couple of tablespoonfuls one after another, until the blend is of the ideal consistency.
At the point when the consistency of the miso sauce is perfect for your taste, add patis to taste.