Pesang isda, or dried salted fish, is a popular Filipino dish that can be enjoyed in many different ways. It’s most commonly served at breakfast with garlic rice and fried egg, but it’s often also used as an ingredient in other dishes.
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Best time to eat
It’s best to eat pesang isda during the summer when the fish has been dried outdoors and has absorbed the sun’s heat. But if you’re not able to get your hands on fresh fish during the summer months, don’t worry! You can still enjoy this dish by making it yourself—make sure you prepare it properly by cutting off excess fat and saltiness.
Ways to prepare Pesang Isda
You can prepare it in many different ways: cook it over an open fire or grill it until golden brown; roast it in an oven; or even deep-fry it. If you have access to a smoker, then smoking your own dried salted fish will give you some of the best results possible! If not, make sure you use fresh ingredients and prepare them quickly, so they don’t lose too much moisture during cooking time (about five minutes per side).
Pesang Isda goes well with garlic rice because it adds extra flavor and texture.
- 1/2 kilo of fish (mackerel or tuna; cleaned)
- 3 tablespoons of vinegar (may be replaced with lemon juice)
- 1 bay leaf (dried or fresh)
- 1 tablespoon soy sauce
- 1 tablespoon water
- salt and pepper to taste
- Heat oil in a pot on medium heat, then add garlic and onion.
- After 2 minutes, add rice and stir until translucent.
- Add water, fish sauce, and soy sauce (if desired) to the pot and stir well until combined with other ingredients.
- Bring mixture to a boil then reduce heat to low and cover pot with lid or aluminum foil so steam doesn't escape during cooking process.
- Cook for 20 minutes or until done depending on desired consistency (add more water if needed).
- Serve hot with tomato sauce on top!