- 4-5 slices of fish (catfish, tilapia or lapu-lapu), cleaned
- 2 thumb size ginger (sliced)
- 1 medium size onion sliced
- 1 small head cabbage (quartered)
- 4-5 cups of rice water / rise wash
- bokchoy / pechay (optional)
- 1/2 tbsp peppercorns
- 1 tbsp spring onions (sliced 1/2 in)
- cooking oil
- fish sauce or salt to taste
HOW TO COOK PESA:
*** Best served with steamed rice.
*** Dipping sauce: Fish sauce with calamansi or lemon.