Comments on: Pesang isda : a delicate fish soup http://pinoycook.net/pesang-isda-a-delicate-fish-soup/ Simple recipes for delicious family meals Wed, 18 Nov 2009 11:32:51 +0800 http://wordpress.org/?v=2.8.5 hourly 1 By: Sinigang na ulo ng isda sa miso (fish head sour soup with miso) | Fish & other seafood | Home-cooking rocks! http://pinoycook.net/pesang-isda-a-delicate-fish-soup/comment-page-1/#comment-63218 Sinigang na ulo ng isda sa miso (fish head sour soup with miso) | Fish & other seafood | Home-cooking rocks! Mon, 24 Aug 2009 04:06:53 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/pesang-isda-a-delicate-fish-soup/#comment-63218 [...] with salt and a mold. In Philippine cuisine, it is used for the dipping sauce that accompanies pesa. It is also used for [...] [...] with salt and a mold. In Philippine cuisine, it is used for the dipping sauce that accompanies pesa. It is also used for [...]

]]> By: PESANG ISDA « Casa Hernandez http://pinoycook.net/pesang-isda-a-delicate-fish-soup/comment-page-1/#comment-61858 PESANG ISDA « Casa Hernandez Sat, 18 Jul 2009 08:24:24 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/pesang-isda-a-delicate-fish-soup/#comment-61858 [...] 18, 2009 by casahernandez I was inspired by an online recipe and successfully cooked her first “Pesang Isda”, a simple yet 3-in-1* fish soup dish [...] [...] 18, 2009 by casahernandez I was inspired by an online recipe and successfully cooked her first “Pesang Isda”, a simple yet 3-in-1* fish soup dish [...]

]]> By: Dean http://pinoycook.net/pesang-isda-a-delicate-fish-soup/comment-page-1/#comment-52459 Dean Tue, 21 Oct 2008 20:55:45 +0000 http://www.pinoycook.net/pinoycook/index.php/recipes/recipe/pesang-isda-a-delicate-fish-soup/#comment-52459 I've been cooking bangus for the last 40 years, 25 in PI and 15 here in USA. Interestingly what I found about descaling the bangus before cooking is, in frying ang grilling - it preserves the moisture inside, even though the outside is sunog, which is true for any fish. Also, when properly fried, I don't have to worry about the scales - kasama na sila sa pagsubo as if the essence of the sarap is there. Another observation for paksiw is the taste is better as if there are extra "natural msg" embeded in the scales. For sinigang, scales is really a no-no! I’ve been cooking bangus for the last 40 years, 25 in PI and 15 here in USA. Interestingly what I found about descaling the bangus before cooking is, in frying ang grilling – it preserves the moisture inside, even though the outside is sunog, which is true for any fish. Also, when properly fried, I don’t have to worry about the scales – kasama na sila sa pagsubo as if the essence of the sarap is there.

Another observation for paksiw is the taste is better as if there are extra “natural msg” embeded in the scales. For sinigang, scales is really a no-no!

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