Pesang dalag (mudfish stew in ginger)

Main Dish
2 servings
10 min
15 min
Very Easy


Number of serving: 2
1 pc thumb size of ginger, peeled and julienned

1 medium leek, sliced ​​diagonally

1 small onion, peeled and quartered

Fish sauce 2 tablespoons or Patis

½ tsp pepper set

1 medium potato, peeled and cut in 1 inch sizes

Saba averages 2 or musa Cardaba banana, peeled and cut like potato

Several heads? bok choi or petchay

½ medium head of cabbage, cut large sizes

2 tablespoons vegetable oil

1 teaspoon salt or to taste

About 6 cups of rice washing


  • In a large skillet or wok, heat the vegetable oil and fry ginger followed by leek.
  • While sizzle in fat, add fish sauce and stir to cook the fish sauce and eliminate its pungent odor.
  • Add about 6 rice washing cups and simmer over low heat.
  • Add to potatoes and bananas and continue to sauté until aromatic.
  • Add salt and pepper and continue cooking until vegetables are tender.
  • Gently add in fish and fish eggs and simmer.
  • Adjust broth level by adding a little more rice washing. Adjust seasoning as well.
  • Add the cabbage and finally Petchay.
  • Cook a few more minutes until the vegetables are cooked but still crisp.
  • Transfer to a bowl and serve with lots of cooked steamed rice and special sauce.


Pesang Dalag (Mudfish Stew in Ginger), photo 1
Pesang Dalag (Mudfish Stew in Ginger), photo 2


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