Pesang Lapulapu (Fish Braised in Ginger Broth)

Soup during cold weather is a must, not just as source of nourishment but comfort as well. The Filipinos’ affinity to seafood makes us come up with ingenious ways of preparing seafood. One of those recipes is Pesang Isda or Fish Stewed in Ginger Broth. Its clear broth is both hearty and light and very easy to prepare.

For this recipe, I used grouper fish but you can use almost any white meat fish. Unlike the original recipe, I fried my fish and added them into the soup towards the end of cooking.


  • 500gms Grouper fish cleaned and sliced into parts
  • Oil for frying
  • 2-3 cups water (preferably rice washing)
  • 1 medium onion, sliced
  • 2 thumb sized ginger root, sliced
  • 1 2inch piece celery stalk, sliced
  • Half a head of small cabbage and/or 1 small bunch of bokchoy
  • Fish sauce to taste
  • Green onion leaves for garnishing

Side dish(optional):

  • 2 large ripe tomatoes, diced
  • 3 cloves of garlic finely chopped
  • 1 tbsp cooking oil for sauteing
  • Fish sauce to taste


  1. Fry fish pieces and set aside
  2. In a pan, combine water and all other ingredients except the cabbage and green onions. Bring to boil and simmer covered for 3-5 minutes.
  3. Add cabbage and green onions. Remove from heat and cover to allow the greens to cook without getting overdone.
  4. In a separate pan, fry garlic until golden and then add in tomatoes. Saute for 3-5minutes until it reaches puree consistency.
  5. Season with fish sauce according to taste.

Best served with hot plain boiled rice.

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