1 medium-sized Mudfish or Pickerel
5 or more thumb-size pieces of fresh ginger, crushed
4 cups of rice water (Hugas Bigas)
1 stalk of green onions
1. Scale and clean the mudfish thoroughly.
2. Cut the fish into serving portions.
3. In a deep saucepan, boil the rice water, crushed ginger, peppercorn and salt.
4. Drop in the fish and simmer for about ten minutes or until the fish is cooked.
5. Add the petsay and green onions.
6. Remove from the heat and serve while the leaves are still bright.