How to Cook Pesang Tilapia
Pesang tilapia is stewed tilapia in miso, tomato sauce rice washing and spices. This recipe is a variation of the original pesang dalag which does not have miso and tomato sauce.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: pesang tilapia, tilapia stew
Servings: 6 servings
Calories: 210kcal
Author: Manny
- 3 large 600g tilapia each cleaned and cut into 2 pieces
- 1 small green papaya cut into chunks
- 4 cloves garlic crushed
- 1 can 227g tomato sauce
- 5 cups rice washing
- 1/4 tsp peppercorn
- 1 piece medium onion sliced
- 1/4 kilo mustasa mustard leaves
- 1 piece small ginger cut into strips
- 1/4 cup patis
- 1/4 cup miso
How to cook Pesang Tilapia
Saute garlic, onion, ginger and miso.
Add rice washing, papaya, patis, peppercorn and tomato sauce.
Simmer for 10 minutes. Add tilapia. Simmer for 10 minutes.
Add mustasa. Allow to simmer.
Cooking Tips:
Use Fresh Tilapia for Best Flavor
To ensure your stew is full of flavor, always use the freshest tilapia you can find. Fresh tilapia not only tastes better but also holds its texture well during cooking. If possible, buy it still alive from the market for the best results.
Don't Skip the Rice Washing
Rice washing, or hugas bigas, gives the broth a slightly thicker and richer consistency. It enhances the flavors without overpowering the dish, making the stew more comforting. If you don't have rice washing, you can substitute with plain water, but the starchy quality of hugas bigas is a key element in traditional recipes.
Add Mustard Greens Last
To keep the mustard greens vibrant and slightly crisp, add them just before the stew finishes cooking. Overcooking the greens will make them mushy and lose their bright flavor. Let them simmer for a couple of minutes, just enough to soften and absorb the broth’s rich taste. 