Fish Sauce
A nutritious and delicious dish made with fresh fish and vegetables, cooked in a flavorful broth, perfect for family dinners.
Ingredients
Main Ingredients
- 2 pieces medium to large fish, sliced Make sure the fish is fresh for the best flavor.
- 2 bunches baby bok choy or pechay, cleaned and ends removed
- 2 cups rice washing Can be replaced with water or broth if necessary.
- 1/2 head cabbage, cut into quarters
- 1 tablespoon salt Adjust according to taste.
- 1 medium onion, quartered
- 1/2 cup green onions or onion leeks, sliced
- 1/4 cup ginger, sliced and pounded
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (patis)
- 1/2 teaspoon whole peppercorn
- 8 tablespoons cooking oil
Instructions
Preparation
- Rub salt on the fish and set it aside.
- Heat a frying pan and pour in 6 tablespoons of cooking oil.
- Fry the fish until one side turns golden brown, then flip to fry the other side and set the fish aside.
Cooking
- In a cooking pot, pour in 2 tablespoons of cooking oil. When hot, sauté garlic, ginger, and onion.
- Add fish sauce and whole peppercorn, then stir.
- Pour in the rice washing and let it boil.
- Add the fried fish and simmer for 10 minutes on low heat.
- Add chopped green onions, cabbage, and bok choy, then simmer for 3 minutes.
Notes
Serve Fish Sauce hot, directly from the pot to a dish. Enjoy it with steamed rice for a complete meal. Keep an eye on the cooking time to avoid overcooking the fish. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 800mgFiber: 3gSugar: 2g
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