Recipe Source: Healthy Heart, Healthy Family Manual for the Filipino Community
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
20 minutes |
6 servings |
3 oz fish and ½ C vegetables |
¼ C fresh ginger, thinly sliced (about 2 inches long)
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1 C chopped tomatoes
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1 C white or yellow onions, thinly sliced (1 medium onion)
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4 C water
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2 lb fleshy fish (cod fillet, halibut steak, or trout)
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2 C pechay (bok choy) stems and leaves, cut up separately
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½ tsp salt
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½ tsp ground black pepper
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1 C green onions, cut into pieces 2 to 3 inches long (about 1 large bunch)
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Directions
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1
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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).
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-
2
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Reduce heat to low, add fish, and poach gently until almost done (about 3 to 4 minutes).
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-
3
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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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