Cherry & Dennis Recipes
Filipino Ginger Fish Soup
菲律賓薑香白菜魚湯
Recipe overview
Pesang isda gently poaches a whole fish with ginger, potatoes and napa cabbage in a clear broth. Cook the thickest flesh to 63°C.
01
Ingredients
Main ingredients
- 800 g whole tilapia
- 3 piece medium potatoes
- 400 g napa cabbage
- 40 g ginger
- 1 piece onion
- 4 piece spring onion
Stock base
- 1500 ml water
Seasoning
- 3 tbsp Fish sauce
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- colander
- pot
- ladle
- spatula
- tongs
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Clean and score fish
Scale and gut the fish, rinse and drain, then score three times on each side.
Step 2
Cut vegetables
Peel and chunk potatoes; cut napa cabbage into six-centimetre pieces.
Step 3
Prepare aromatics
Cut ginger into matchsticks, onion into wedges and spring onion into five-centimetre pieces.
Step 4
Start broth
Bring 1500 ml water, ginger and onion to a boil, then simmer five minutes.
Step 5
Simmer potatoes
Add potatoes and simmer over medium-low heat for eight minutes.
Step 6
Add whole fish
Lower the whole fish flat into the broth, keeping it intact and mostly submerged.
Step 7
Poach first side
Keep a bare simmer, cover slightly ajar and poach for eight minutes.
Step 8
Turn fish
Support the fish with two broad spatulas and gently turn it over.
Step 9
Poach to 63°C
Poach eight to ten minutes more until thickest flesh reaches 63°C.
Step 10
Add cabbage
Add napa cabbage around the fish and simmer three minutes until just tender.
Step 11
Season broth
Add 3 tablespoons fish sauce, 1/2 teaspoon black pepper and spring onion and simmer one minute.
Step 12
Serve
Transfer the whole fish, potatoes, cabbage and clear broth to a deep white plate.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
