Skip to main content
  • Members: Get your FREE flu shot. Click here to learn more.
  • Starting Jan. 1, 2022, pharmacy services will be provided under a new program called Medi-Cal Rx. Learn more: Members / Providers
  • The Human Services Agency office in Oxnard is closed temporarily. Click here to learn more.
  • Gold Coast Health Plan will be closed on Monday, Jan. 17 in observance of Martin Luther King, Jr. Day.
  • Members: If your clinic is closed due to COVID-19 and you need medical advice, you can call our 24-hour Advice Nurse Line at 1.877.431.1700 (English / Spanish).

Please select your language.

Selecciona tu idioma.

Health library

Back to health library

Fish simmered with ginger and tomatoes (pesang isda)

Fillet of fish surrounded by ingredients in recipe.

Makes 6 servings.


1/4 cup fresh ginger, thinly sliced (about 2 inches long)

1 cup chopped tomatoes

1 cup white or yellow onions, thinly sliced (1 medium onion)

4 cups water

2 pounds fleshy fish (cod fillet, halibut steak or trout)

2 cups pechay (bok choy) stems and leaves, cut up separately

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup green onions, sliced 


  • In a 4-quart saucepan, simmer sliced ginger, tomatoes and onions in 4 cups of water over medium heat until onions are tender (about 7 to 8 minutes).
  • Reduce heat to low, add fish and poach gently until almost done (about 3 to 4 minutes).
  • Add pechay stems, salt and black pepper. Cook for 1 minute, then add pechay leaves and green onions. Cook another 30 seconds.
  • Serve immediately.

Nutrition information

Serving size: 3 ounces fish, 1/2 cup vegetables. Amount per serving: 160 calories, 2g total fat (0.5g saturated fat), 80mg cholesterol, 6g carbohydrates, 30g protein, 2g total dietary fiber, 340mg sodium.

Source: National Heart, Lung, and Blood Institute

Related stories