Pesang Dalag (Stewed Mudfish)

Pesang Dalag or stewed mudfish is a regional Filipino dish. Mudfish are not usually sold in supermarkets or wet markets. And it is not as easy to clean and cut them if you will buy it alive unlike most salt water fishes that are sold. But most vendor will do the tedious task for you on pounding the fish and removing the gills, scales and innards. There is also a final step before cooking it, you have to scrape the fish to remove the thick saliva-like secretion from the mudfish to remove the fishy odor and taste. This pesang dalag recipe includes miso dipping sauce.

Pesang Dalag: A Unique Filipino Dish

Pesang Dalag, or stewed mudfish, is a dish that holds a special place in Filipino cuisine. While not as common as other fish varieties, mudfish adds a unique flavor and texture to this comforting stew. In this recipe blog post, we’ll explore the process of preparing Pesang Dalag and delve into the history and significance of this regional dish.

The Origins of Pesang Dalag

Pesang Dalag is believed to have originated in the rural regions of the Philippines, where mudfish are abundant in freshwater rivers and ponds. The dish’s humble beginnings are rooted in the necessity to utilize locally available ingredients, reflecting the resourcefulness and ingenuity of Filipino cooking.

Preparing Mudfish: A Labor of Love

Unlike most saltwater fishes commonly found in markets, mudfish are not as readily available and require special preparation. Cleaning and cutting mudfish can be a challenging task, as their slimy secretion requires scraping to remove the fishy odor and taste. However, vendors often assist in preparing mudfish, pounding the fish and removing the gills, scales, and innards to make it more accessible for cooking.

Cooking Pesang Dalag: A Simple Yet Flavorful Recipe

To cook Pesang Dalag, start by boiling rice water and adding ginger, peppercorn, onion, and seasoning with salt and vetsin. After a few minutes, add the prepared mudfish and cover the pot. Mudfish cook faster than meat, so only a short cooking time is needed. Next, add cabbage and petsay, cooking until the vegetables are half-cooked. Serve the stew with a side of miso dipping sauce for added flavor.

The Art of Making Miso Sauce

Miso sauce is a key component of Pesang Dalag, adding a savory depth to the dish. To make miso sauce, sauté garlic in oil until brown, then add onion and tomatoes. After a few minutes, add miso and season with patis and vetsin. Cook the sauce until it thickens, enhancing the flavor profile of the stew.

Enjoying Pesang Dalag: A Culinary Experience

Pesang Dalag is more than just a dish; it’s a culinary experience that celebrates Filipino flavors and traditions. Whether enjoyed as a comforting meal or shared with loved ones during special occasions, Pesang Dalag embodies the warmth and hospitality of Filipino cooking.

Wrap-Up

Pesang Dalag is a dish that exemplifies the rich tapestry of Filipino cuisine. From its humble origins to its flavorful preparation, Pesang Dalag showcases the diversity and ingenuity of Filipino cooking. So, the next time you’re looking for a unique and delicious dish to try, consider making Pesang Dalag and savor the flavors of the Philippines.

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5 from 2 votes

How to Cook Pesang Dalag (Stewed Mudfish)

This recipe is an old time favorite stewed mudfish cooked in broth with vegetables.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Fish Recipes

Cuisine: Filipino

Keyword: pesang dalag, pesang isda, stewed mudfish

Servings: 3 servings

Calories: 120kcal

Author: Manny

Ingredients

• 1 pc large mudfish dalag, sliced
• 1/4 kilo cabbage cut into big pieces
• 1/4 kilo petchay cut into halves
• 1 Tbsp. whole peppercorns
• 1 tbsp. ginger strips
• 4 cups rice water water from rice washing
• 1 Tbsp. monosodium glutamate vetsin
• 1 medium sized native onion quartered ( red onion )
• salt to taste

Ingredients for miso sauce:

• 1/2 cup soybean paste miso
• 1 large onion finely chopped
• 3 tomatoes finely chopped
• 3 cloves garlic crushed
• 1 tbsp. fish sauce or patis
• 1/2 cup water cooking oil for sauteing

Instructions

How to cook Pesang Dalag

• Boil rice water. Add ginger, peppercorn, onion and season with salt and vetsin.
• After 3 minutes, add fish and cover.
• Cook for another 3 minutes because fish cooks faster than meat so less time is needed.
• Then add the cabbage and petsay. Continue cooking until vegetables are half cooked.
• Then serve with miso sauce.

How to make miso sauce:

• Saute garlic in oil until brown. Add onion and tomatoes.
• Saute for 3 minutes, then add miso. Season with patis and vetsin.
• After another 3 minutes, add water. Cook until sauce thickens.

Notes

Cooking Tips of Pesang Dalag Recipe:

1. Choosing Fresh Mudfish
Selecting fresh mudfish is crucial for a flavorful Pesang Dalag. Look for fish with clear, bright eyes, firm flesh, and a mild smell of the sea. Avoid fish with dull eyes, discolored flesh, or a strong fishy odor, as these indicate poor quality.

2. Properly Cleaning Mudfish
Cleaning mudfish can be challenging due to their slimy secretion. To effectively remove this secretion and the fishy odor, scrape the fish thoroughly with a knife or spoon. Rinse the fish under cold water several times, ensuring all residue is removed before cooking.

3. Enhancing the Flavor
To enhance the flavor of Pesang Dalag, consider adding a bay leaf or two during the cooking process. Bay leaves add a subtle, aromatic flavor that complements the fish and vegetables. Additionally, using homemade rice water instead of plain water can add depth and richness to the stew.