Pesa (Fish in Ginger Broth)

The Pesa (Fish in Ginger Broth) Serves 4-5

Pesa (Fish in Ginger Broth)
2 lbs. red snapper, sliced into serving pieces
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger, thinly sliced
I medium-sized onion, sliced
1 tablespoon fìsh sauce (pa fis)
2 cups rice water (see page 12)
4 stalks green onions, cut-up 2 inches long
2 sprigs coriander leaves (kinchay)
salt and pepper to taste

In a skillet over medium heat, sauté garlic in oil until lightly browned. Add ginger and onion. Stir for 30 seconds.

Add fish, fish sauce, salt, pepper and rice water. Lay green onion slices and coriander leaves on top of fish. Cover and simmer for 10-15 minutes or until fish is cooked.

Transfer fish carefully to a deep serving dish Garnish with sliced green onions.

Pour liquid broth around fish and serve immediately with steamed rice and fish sauce (patis) on the side.
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