1 pampano fish 1 ½ pounds, cleaned and sliced (other fish could be used)
2 to 3 tablespoons cooking oil
2 thumbs ginger, cut into strips
4 cloves garlic, minced
½ small onion, sliced
5 pieces kintsay (Chinese celery) cut into 3-inch length (spinach could be used)
2 green pepper
2 to 3 tablespoons patis (fish sauce)
5 to 6 cups rice wash (tap water could be used)
Heat the pan. Add oil and sauté ginger, garlic, onion. Add the fish. Turn the fish a few times. Add oil if needed. Add the kintsay. Stir and add patis. Pour in the rice wash. Add the green pepper. Stir gently and turn the fish several times. Let boil. Cover and simmer for about 20 to 25 minutes, stirring occasionally, until the fish is fully cooked. Add more patis if desired. Transfer to a serving dish.