Grilled Pesang Tilapia

by Yllaine Sabenecio
Seafood | March 12, 2019

Pesang Isda is traditionally cooked in a delightful broth of rice washing and ginger. On our recipe, we tried a different cooking technique which adds another layer of flavor to this old-time favorite. Give boiling a break and grill your own Pesang Tilapia.

Recipe by Nina Daza-Puyat
Photographed by John Ocampo

Ingredients :

5 servings
2 pc Large tilapia, cut in half
2 tbsp Cooking oil
1 pc Medium onion, sliced
4 clove Garlic, minced
2 stalk Leeks, sliced
6 slice Ginger
.5 cup Tomato sauce
6 cup Rice washing (hugas bigas)
1 tsp Rock salt
2 tbsp Patis
2 bundle Pechay Tagalog

Procedure :

  • 1
    Marinate fish in rock salt and calamansi. Grill over live charcoal until lightly charred (it doesn’t have to be fully cooked). Remove to a plate.
  • 2
    In a medium saucepan, heat cooking oil. Sauté onions until soft. Add garlic and leeks and stir until soft and fragrant. Add ginger slices
  • 3
    Pour in the tomato sauce and cook for 2 minutes until mixture turns bright orange.
  • 4
    Pour the hugas bigas or rice washing. Bring mixture to a boil, cover and simmer for 5 minutes.
  • 5
    Drop grilled tilapia and simmer for another 5-10 minutes. Season with rock salt and patis. (Note: Use a strainer to strain out charred bits in the soup.)
  • 6
    Just before serving, add pechay leaves. Taste and season with more salt or patis, as desired. Serve hot with white or brown rice.