Pesang Dalag

Stewed Mudfish

Pesang Dalag / Stewed Mudfish

I was surprised to find out that my husband never had this fish before, and it's been ages since the last time I ate this fish. I couldn't even remember when. And yes! For sure it's my son's first try also.
Pesang dalag, or stewed mudfish, is a popular dish in the Tagalog region.  Fresh water fish is usually used in this dish. If "dalag" or mudfish is not available, it can be substituted with milkfish or tilapia.
I was just lucky enough when we went to one of the Filipino markets to see good size dalag, so I did not hesitate to purchase one. This fish is not easy to clean. I thought I could have the vendor do the tedious cleaning task, but unfortunately, they do not have this service.  I had no choice but to clean it myself. Without proper tools to remove the scales, you are in trouble, because it is hard to remove. Also, the gills have those small teeth that are rather sharp, so I had to be really careful removing them. I made sure to work off all those slimy fluids from the mudfish to remove the fishy odor and taste. That fishy taste can also be ridden of with the use of ginger, which is one of the main ingredients in this dish.
In this recipe, I fried then stewed the fish. Also, frying the fish first gives a firmer texture and will avoid flaking while stewing. The vegetables that I used in this recipe are the same as from the Nilaga dish, with the exception of ginger.

Ingredients for Pesang Dalag

 Ingredients:

1 large Dalag / Mudfish (scaled, gutted and sliced to desired size and seasoned with salt and pepper)
1 large Ginger - (peeled, julienned and pounded)
1 medium Onion (peeled and sliced)
5 cloves Garlic (minched)
2 large Potatoes (peeled and cubed into serving pieces)
1 bunch Bok Choy (washed and remove ends)
1/2 head Cabbage (washed and quartered)

5 pcs. Cooking Banana / Saba (peeled and sliced about 1-2in thick)
3 pcs. Fresh Corn (cut in half)
4 cups Rice Washing or Water
2 tbsp. Fish Sauce (Patis) or to taste
1/2 tsp. whole peppercorn
Oil for frying and sauteing 


Let's Cook!

1. In a frying pan or skillet, heat up the oil just enough to fry the fish, and fry the fish in medium heat. Turn both sides until it is light brown. Remove from pan and set aside.
   
2.  Wash the same pan or skillet, then heat up the oil and fry the potatoes and bananas until light brown. Remove from pan and set aside..
3. In a large casserole, in medium heat, add 2 tablespoons of oil, saute garlic, onion and ginger. Cook until fragrant.
4. Add fish sauce and whole peppercorn and stir.
5. Pour rice wash, or water and corn, and let it boil until corn is cooked.
6. Add fish, fried potatoes and banana, simmer for 6-8 minutes in low heat.
7. Adjust seasoning.
   
8. Add cabbage and simmer for 2 minutes, then add bok choy.
9. Cover the casserole and turn off heat.
10. Dish out and enjoy!