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Fish Simmered With Ginger and Tomatoes (Pesang Isda)

A delicate ginger-flavored fish soup with green leafy vegetables

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)

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)

Photograph of the completed recipe.
calories 160
Total fat 2 g
Saturated fat 1 g
Cholesterol 80 mg
Sodium 340 mg
Total fiber 2 g
Protein 30 g
Carbohydrates 6 g
Potassium 630 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    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).

  • 2
    Reduce heat to low, add fish, and poach gently until almost done (about 3 to 4 minutes).

  • 3
    Add pechay stems, salt, and black pepper. Cook for 1 minute; then add pechay leaves and green onions. Cook another 30 seconds.

  • 4
    Serve immediately.

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