Pesang Isda

 Fish Recipes

How to cook Pesang Isda the Panlasang Pinoy way. Visit us at http://panlasangpinoy.com.

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21 Responses

  1. aida tanDecember 4, 2013 at 6:06 amReply

    bat mo hinahanap ang miso:P

  2. khristienne1December 4, 2013 at 6:46 amReply

    Bkit walang miso?

  3. zalds69December 4, 2013 at 7:31 amReply

    white water is the water rinse from rice…and bok choy is also known
    chinese cabbage or napa cabbage..pechay in pilipino

  4. ratana82December 4, 2013 at 8:08 amReply

    what the white water is?

  5. misspasigDecember 4, 2013 at 8:22 amReply

    @MrJaguar1977 sanay sa amerika yan kaya ganyan, ikaw kaya tumira ng matagal
    doon

  6. ARIELizationDecember 4, 2013 at 8:44 amReply

    and……for one thing…mali ang hiwa ng isda! its pretty basic!

  7. ratana82December 4, 2013 at 8:49 amReply

    @zalds69 thanks – it looked so nice, will try it when am in Manila =)

  8. Carlo CristobalDecember 4, 2013 at 9:05 amReply

    u cooking different way i cook just nilagang baka but u put ginger no gisa
    and the sauce is ginisang tahure is salted and is nice

  9. Rosendo ReyesDecember 4, 2013 at 9:59 amReply

    Piniprito sya na malasado lang (Half cooked) for the p[urpose na alisin yun
    langsa ng malnsang isda like Maya maya or dalag pero kung di nman malansa
    yun gamit mo na isda pwede namn gisa lng

  10. ronald capatiDecember 4, 2013 at 10:35 amReply

    TALAGANG PINIPRITO YAN..

  11. Ma. Teresa TanDecember 4, 2013 at 10:51 amReply

    Hi, can’t see the start of the video. What’s there is the part that you
    have to add the bok choy….

  12. cali_ninjaDecember 4, 2013 at 11:37 amReply

    @mencetak mas manyaman ya ing kapampangan pesa…ali ne dininan patatas.

  13. David BorjaDecember 4, 2013 at 11:46 amReply

    bla.

  14. delia bartolomeDecember 4, 2013 at 12:20 pmReply

    kaya nga culinary art, malakanya, it is all about presentation…fish shd
    be cut from the head slanted to the tail. Gaya din ng pinoy pulitiko,
    maraming aspiring chef na pinoy…na di naman qualified.

  15. Doods TonoDecember 4, 2013 at 12:36 pmReply

    pati ba naman pag hiwa…hayaan mo na..

  16. SteamCatapulterDecember 4, 2013 at 1:33 pmReply

    @zalds69 wapin, kanyaman!

  17. Jay MiguelDecember 4, 2013 at 1:36 pmReply

    For me saute them only in ginger, garlic, onion & lemon grass, fresh p rin
    sya para lang mawala yung lansa…. then put water to boil….pwedi rin sya
    lagyan ng cooked rice parang arrozcaldo…lalu pg dalag ang isda…yummy!!

  18. colmcgelo28December 4, 2013 at 2:00 pmReply

    wahhh bat walang partner na tahure….. hinahanap ko p nmn kung panu
    gumawanun

  19. zig larDecember 4, 2013 at 2:15 pmReply

    alam ko hindi nadapt pinirito yan ehh gisa lang

  20. niceguidoDecember 4, 2013 at 3:03 pmReply

    @thormya Simple, just fried the fish till its brown, put it aside, saute
    garlic ,onion, ginger, add the rice juice(from rinsing the rice) put the
    fish back add sake,simmer.When ready to serve, add bokchoy,scallion,black
    pep. Eat with condemments,Saute garlic onion,miso paste,add palm
    vinegar,black pep.diced tomatoes. It is god to eat this dish with Filipino
    style fried rise.that is authentic ,promise. Season? Rainy or monsoon .feel
    like Philippines all the way.man! I remember granny,miss her

  21. cez FabianDecember 4, 2013 at 3:46 pmReply

    mas masarap ang lapu lapu na isda

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