Ginisang pechay with yellow fin

admin, December 3, 2013



(Sauteed Pechay with yellowfin)  This is another recipe in our fish and veg series.  It’s so easy to fry fish, and I’m sure a lot of you out there already do it.  For the people who live in condos, just frying fish and eating it with rice is probably a regular thing.  It’s simple, tasty, takes up so little space to prepare and it’s so easy to do no matter what size cooking range you have (gas range, electric range, induction cooker, etc.).

However, what we would like to show is that you can step it up a bit by adding a simple vegetable side dish.  It’s cheap, it’ll provide added flavor, nutrients and fiber to your diet.  But of course we’re still frying it and we’re still using up a lot of salt, hey that’s the pinoy diet for you, but at least this will get you started just a bit on the right track diet wise.  For those who want to, you can go low sodium or fat free whenever you want.  For most of us, just being able to eat more veggies is a good thing already.

That being said, here’s what you need.

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  • 3 slices of yellow fin
  • 2 Tomatoes
  • 1 medium sized onion
  • 1 tablespoon of Fish sauce
  • 3 cloves of garlic
  • A couple of handfuls of pechay
  • salt
  • fish sauce (Patis)
  • Margarine (or butter)
  • Cooking oil
  • Veggie seasoning (Optional – the pang ginisa mixes available)


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The Fish

Season the fish with salt on both sides.  How much?  Well that’s part of the experience.  Don’t worry about if you’re just starting out.  If you put in too little then add more the net time.  If you put in too much then I’m sure you’ll remember it the next time you cook fish.  You’ll be able to get better each time you do this.

Then fry the fish in hot oil.  Oh wow! That’s as simple as it gets.  In general pinoys prefer it really cooked and crispy but why don’t you try it cooked but still soft?  You might like it that way.




The Vegetables

Prep the veggies first.  Chop the garlic into small pieces, slice the onions into thin slices, chop the tomatoes into small pieces and cut the pechay into bite size pieces.

Put some margarine in a frying pan and saute the garlic, onions and tomatoes.  When the tomatoes are soft add in the pechay.  Cook for a couple of minutes more or until the pechay is soft.  Some people prefer really wilted pechay.  I personally like it with a little bit more raw so it has a bit of crispness to it.  Season to taste with patis (or the veggie seasoning).  Sure you can do both but watch out, it might become too salty.

Serving the dish

Another super simple dish you can prepare and serve.  It’s a traditional taste – fried fish, but with the added touch of a veggie side dish.  Serve with rice and maybe soy sauce with kalamansi.

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