Stewed Hammour with Pechay

One of our favorite way to cook pechay was to add it any stewed seafood like shrimps, prawns and fish. We bought hammour the other day and I cooked it like the way we used to cook lapu-lapu way back in Philippines with pechay but unfortunately the pechay that we bought was tasteless. It was far different from the pechay we used to buy at Agora market in our hometown. Anyway, the fish taste so good.

 

Ingredients:
500 g hammour fish, cleaned and sliced
¼ tsp. turmeric powder
2 cloves garlic, crushed
1 medium onion, sliced thinly
2 thumb-sized ginger, crushed
1 medium ripe tomato, sliced thinly
5 cups water
1 tsp. whole peppercorn
1 tbsp. fish sauce
Salt pepper to taste
1 bunch pechay, trimmed
3 tbsp. cooking oil

Directions:
1. Combine turmeric powder and fish. Mix and blend well.
2. Heat oil in a medium pot, sauté garlic and onion until tender, then add ginger and tomatoes. Saute for few seconds.
3. Add fish slices, water and peppercorns. Let it boil, add fish sauce, salt and pepper. Simmer until the fish slices are done.
4. Transfer fishes into a serving dish, retained the broth.
5. Add the vegetable to the broth and cook over high heat for 1 minute. Pour the mixture over the fish. Serve.

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