Salmon belly with Sotanghon

March 31, 2025

18

If my father were still there, I would cook this pesang salmon belly with Sotanghon for him. This is a recipe that I keep cooking for my family. The cooking of Pesang ISDA (fish) is often in my regular menurotation. Some things that I learned from my late father Gualberto Besa stay with me forever. He always believed in the advantages of eating fish several times a week, if not almost every day. And he has been worried about me since childhood.

What is Pesang Fish?

Pesang salmon belly with Sotanghon is a stew-fishing pot salmon bauch slices that cooks in a clear broth that is seasoned with ginger, onions, garlic and patis (fish sauce). In the course of the kitchen you can prefer vegetables such as potatoes, bok choy or leafy vegetables. To end it, I added Sotanghon noodles, which is a meal -extreme, but the silky pasta give the entrée an aromatic depth.

My culinary girlfriend and food anthropologist Karen Shih from Pampanga, when she quoted the Filipino food historian Doreen Gamboa Fernandez (who in turn quoted Gloria Chan-Yap), reminded me that the word ‘Pesa’ comes from Hokkien, which means “simply cooked”, and it is only used with regard to the cooking of fishing. The full term in Hokkien is PEQ + SA + HI, the last morpheme, which means “fish”. In some households, Pesang Isda (Fischpesa) has to be pressed into bacon oil from the traditional Cape Affangan Tiltilan or Sawsawan (Side Diping sauce) made of garlic, crushed tomatoes and tauri (fermented tofu).

What’s in a Pesang salmon recipe?

For this recipe I went to the Asian market to specially buy the salmon belly. And how I often remember my friends; It is best to cook fish and seafood on the day you bought it. As soon as we came home from the market, I prepared my ingredients, which was a short list.

Salmon
Onion
Ginger
Garlic
potatoes
Tomato
Chinese Pecha or Bok Choy
Fish tofu, fried (bought in the shop)
broth
Sotanghon (cellophan noodle)
Patis (fish sauce)

Why use salmon belly?

Salmon belly has more fat in it. There are fat strips below and give the taste of the stew a depth. Some fish dealers complete this fat. It is good to have it on the salmon, as it adds the delicious taste and a softer fish structure for the entire boiling stick pot of the stew.

Pesang Salmon Belly with Sotanghon is a Filipino fish pot that is cooked in a clear ginger broth and is cooked with tomatoes, onions, Sotanghon pasta and spices. The delicate ginger aroma mixed with Patis (fish sauce) is the perfect basis for a fishing favorite – salmon belly. This is a recipe by Elizabeth Ann Quirino for entertainmentscroll.com.

Course: Dinner, fish, lunch, main course

Kitchen: Asians, Filipino

Keyword: Philippine heavy salmon fish stew

Portions: 2 People

Calories: 1Kcal

Author: Elizabeth Ann Quirino – The Quirino kitchen

1 pound Salmon belly, cut into 4-inch disc
6 to 8 Ounce Sotanghon pasta
1 tablespoon Lemon or Calamansi juice
2 tablespoon Vegetable oil
1 quite Medium -sized white or yellow onion, chopped
2 Carnate Garlic, peeled, chopped
1 Button (1 inch slice) Fresh ginger, peeled and thinly cut
2 quite Tomatoes, cut
1 tablespoon Patis (fish sauce)
6 Cup Vegetable broth (or water)
2 quite Potatoes, peeled, quartered
1 quite Fresh Bok Choy, cut into 3-inch pieces
4 to 6 Pieces Load purchased fish tofu squares
1/2 teaspoon Salt
1/4 teaspoon ground black pepper

Prepare the salmon belly and the Sotanghon noodles

Sliced a long strip of salmon in 4-inch pieces.In a large bowl, marinate the salmon for 20 to 30 minutes with lemon or calamansi juice (but no longer).Set aside.
In a medium -sized bowl filled with water, soak the Sotanghon (cellophann noodles) for about 30 minutes to soft. When noodles are soft, let water drain.Put the pasta aside.

Cook pesang salmon belly:

Add the oil in a large stick pot over medium heat.When oil is hot enough, fry the onions, the garlic and ginger for about 2 minutes until fragrant and onions are soft.Add the tomatoes. Pour the patis. Combine well.
Pour the broth (or water). Add the salmon belly pieces into the stott.Add the potatoes. Cover and simmer until salmon and potatoes are cooked, about 15 to 18 minutes.Add the Sotanghon noodles.Add the tofu from BOK Choy and Fish. Season with salt and black pepper.Cook for another 5 minutes until BOK Choy softens.Serve warm with a steamed rice.

Koch’s comments:

To save: When there are leftovers, keep in a covered container and cool. This remains in the fridge for 2 days.This is a forgiving fish pot. You can add other leafy vegetables or vegetables to simmer together with the salmon belly. If salmon belly is not available, you can use wildly caught salmon fillets.

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Salmon belly with Sotanghon