Recipe Source: Healthy Heart, Healthy Family Manual for the Filipino Community
||3 oz fish and ½ C vegetables
¼ C fresh ginger, thinly sliced (about 2 inches long)
1 C chopped tomatoes
1 C white or yellow onions, thinly sliced (1 medium onion)
4 C water
2 lb fleshy fish (cod fillet, halibut steak, or trout)
2 C pechay (bok choy) stems and leaves, cut up separately
½ tsp salt
½ tsp ground black pepper
1 C green onions, cut into pieces 2 to 3 inches long (about 1 large bunch)
Percent Daily Values are based on a 2,000 calorie diet.
In a 4-quart saucepan, simmer sliced ginger, tomatoes, and onions in 4 cups of water over medium heat until onions are tender (about 7 to 8 minutes).
Reduce heat to low, add fish, and poach gently until almost done (about 3 to 4 minutes).
Add pechay stems, salt, and black pepper. Cook for 1 minute; then add pechay leaves and green onions. Cook another 30 seconds.
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