- 1 medium size fish (lapu-lapu, mayamaya, samaral or any white fish) cut in serving pieces
- 1 small onion chopped
- 3 cloves garlic, chopped
- 1 thumb size ginger chopped
- 1 bundle bokchoy leaves
- leeks, chopped for garnish
- 2-3 tbsp fish sauce (to taste)
- 1/2 tsp whole pepper corn
- 3 cups water
- cooking oil
- Add cooking oil in a preheated pan. Saute garlic, onion, and ginger until soft and fragrant.
- Pour in the water. Season with fish sauce and add whole pepper corns. You can adjust the seasoning according to your taste. Bring it to a boil.
- After a boil, place the fish in. Lower the heat and simmer until both sides of the fish are cooked. This will take approximately 10 minutes. Do not over cooked fish.
- When fish turns opaque, add in the bokchoy leaves. Turn off heat and let the leaves soak for at least 3-5 minutes until they are tender.
- Garnish with leeks. Serve and enjoy!
Source: Cook N Share
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