I got to learn how to make Pesang Isda from the Jorolans, owners of the legendary Pampanga restaurant, Everybody’s Cafe. I fell in love immediately with the ginger scented broth and I found it so pleasantly surprising that such a light dish stands among the more famous dishes of the province that were mostly so rich and heavy. It inspired me to make this dish, making a slightly lighter version of a usually hearty chowder. If someone’s allergic to prawns, you can easily replace with fish or even chicken (just use chicken stock).
Ingredients (serves 4)
8-10 prawns, shells removed
2 tbsps onions, minced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 red bell pepper, sliced into small squares
2 tomatoes, minced
1 tsp thyme
2 cups fish stock
2 potatoes, cut into small cubes
1 tbsp flour
4 tbsps olive oil
2 tbsps sour cream
Parsley for garnish
Salt and cayenne pepper
Chopped leeks for garnish
Directions
- In a pot, saute onions, garlic, ginger and tomatoes in 2 tbsps of olive oil. Once fragrant, add in the flour and thyme.
- After one minute, pour in the fish stock. Bring to a boil and simmer for 5 minutes. Add in the potatoes and peppers and cook for another 5 minutes.
- Shut off the heat and pour in the sour cream.
- Meanwhile, in a pan, sear the prawns seasoned with salt and cayenne pepper in the remaining olive oil.
- Serve the dish with the chowder at the bottom of the bowl, with the prawns arranged on top. Garnish with chopped leeks.
