Pesang tilapia is stewed tilapia in miso, tomato sauce rice washing and spices. This recipe is a variation of the original pesang dalag which does not have miso and tomato sauce. Tilapia is very abundant, cheap and almost every day you can see it on on the wet market. You can even buy it still alive so you can be assured that it is fresh. It is also easy to clean and prepare compared to mudfish that you should know what you are doing before cooking it. Otherwise your pesang dalag will smell and taste very fishy and muddy.
A Comforting Bowl of Filipino Tradition
Growing up in the Philippines, our kitchen was always filled with comforting aromas—steaming bowls of soup, simmering stews, and sizzling stir-fries. Among the many dishes my mother would prepare, this hearty fish stew stood out. It’s not just a meal; it’s a warm reminder of family gatherings on rainy afternoons, a bowl of home in every sense. My father used to bring fresh tilapia home from the wet market, still alive and wriggling in his hands. He would always say that if you want a flavorful stew, the fish had to be fresh.
A Twist on the Classic
Traditionally, pesang dalag—a similar dish made with mudfish—is more popular in the northern regions of the Philippines. But mudfish can be tricky to prepare, often carrying a muddy taste if not cleaned well. That’s where this version comes in. Using tilapia instead of dalag simplifies the process. Tilapia is not only easier to clean but also readily available. On any given day, you can find it in markets across the Philippines, swimming in large tubs of water. Fresh, affordable, and widely accessible, tilapia has earned its place as a staple on Filipino tables.
This fish stew recipe has an added touch of tangy flavor, thanks to the inclusion of miso and tomato sauce. It’s a variation that brings a new depth to the dish, creating layers of savory, sour, and umami flavors that complement the delicate fish perfectly. While the traditional pesa doesn’t include these ingredients, this version is a family favorite that combines old-world comfort with a modern twist.
Cooking with Rice Washing: A Time-Honored Practice
One interesting component of this dish is the use of rice washing, or hugas bigas, which serves as the base of the broth. My grandmother always told us to never waste anything, including the water we used to wash our rice. This simple, starchy liquid is an essential part of many Filipino soups and stews. It’s mildly cloudy and gives the broth a richer texture, subtly enhancing the flavors of the fish, vegetables, and spices without overpowering them. This is a great example of how Filipinos make the most of what they have—turning what others might throw away into something essential and delicious.
If you don’t cook rice often or don’t have rice washing on hand, you can easily substitute it with plain water, but the starchy wash from rice adds an extra layer of flavor that’s hard to replicate. It’s one of those little tricks passed down from generation to generation, and I encourage you to give it a try.
The Power of Ginger and Mustard Greens
Two key ingredients in this stew are ginger and mustard greens, both of which bring more than just flavor to the table. Ginger has long been used in Filipino cooking for its ability to mask any unwanted fishy taste, which is why it’s often paired with seafood. Its subtle spice not only enhances the flavor of the broth but also adds a warming sensation, making the stew perfect for cool weather or when you’re feeling under the weather. My aunt used to say that ginger in soups is like a warm hug—it soothes you from the inside out.
Mustard greens, or mustasa, provide a slightly bitter, earthy flavor that balances the richness of the broth. When my sister visited a farm in the province, she learned that mustard greens are not just tasty; they are incredibly nutritious, packed with vitamins A, C, and K. This leafy vegetable softens as it cooks, melding with the broth and lending its unique bite to the stew.
A Simple, Flavorful Stew
What I love most about this dish is its simplicity. With just a few ingredients—tilapia, ginger, miso, tomato sauce, mustard greens, and papaya—you can create a nourishing and flavorful meal in under an hour. The ginger, garlic, and onions form the aromatic base of the dish. Sautéing them together releases their natural sweetness and sets the foundation for the rich broth that follows. The addition of miso and tomato sauce deepens the flavor, giving it a slightly tangy and umami-rich profile that elevates the humble fish stew to new heights.
Adding the tilapia towards the end ensures it remains tender and doesn’t overcook. Fresh tilapia cooks quickly, absorbing the flavors of the broth without losing its delicate texture. By the time you add the mustard greens, the dish is nearly ready, with the vegetables simmering just long enough to become tender but still vibrant.
A Bowl of Tradition and Comfort
This fish stew is more than just a meal—it’s a taste of home, a connection to our roots, and a reminder of the ways food brings people together. Every family has their own version of this dish, and while the ingredients may vary, the essence remains the same. It’s simple, hearty, and made with love.
Whether you’re new to Filipino cooking or just looking for an easy recipe to warm your soul, this version of the classic fish stew is perfect. You don’t need to be an expert cook to make this dish, but you’ll feel like one when you serve it. The warmth of the ginger, the richness of the broth, and the tenderness of the fish create a comforting meal that’s sure to become a favorite in your home as well.
How to Cook Pesang Tilapia
Ingredients
- 3 large 600g tilapia each cleaned and cut into 2 pieces
- 1 small green papaya cut into chunks
- 4 cloves garlic crushed
- 1 can 227g tomato sauce
- 5 cups rice washing
- 1/4 tsp peppercorn
- 1 piece medium onion sliced
- 1/4 kilo mustasa mustard leaves
- 1 piece small ginger cut into strips
- 1/4 cup patis
- 1/4 cup miso
Instructions
How to cook Pesang Tilapia
- Saute garlic, onion, ginger and miso.
- Add rice washing, papaya, patis, peppercorn and tomato sauce.
- Simmer for 10 minutes. Add tilapia. Simmer for 10 minutes.
- Add mustasa. Allow to simmer.
Notes
Cooking Tips:
Use Fresh Tilapia for Best Flavor
To ensure your stew is full of flavor, always use the freshest tilapia you can find. Fresh tilapia not only tastes better but also holds its texture well during cooking. If possible, buy it still alive from the market for the best results.Don't Skip the Rice Washing
Rice washing, or hugas bigas, gives the broth a slightly thicker and richer consistency. It enhances the flavors without overpowering the dish, making the stew more comforting. If you don't have rice washing, you can substitute with plain water, but the starchy quality of hugas bigas is a key element in traditional recipes.Add Mustard Greens Last
To keep the mustard greens vibrant and slightly crisp, add them just before the stew finishes cooking. Overcooking the greens will make them mushy and lose their bright flavor. Let them simmer for a couple of minutes, just enough to soften and absorb the broth’s rich taste.
