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Ginger-flavored mudfish with a thick broth. And a side dish to boot. 

INGREDIENTS:
1 dalag, cleaned without scales and cut into 3-4 pcs
onions, chopped into two
ginger, chopped finely (3 small pcs)
1 tbsp whole peppercorns
1 stalk spring onions
500 ml rice wash
fish sauce
pepper to taste
1 small bundle pechay
1 small cabbage
1/2 upo
1 celery
2 saba bananas

PROCEDURE:
1. Mix the onions, ginger, peppercorns, scallions, rice wash, fish sauce, and pepper in a large pot and bring to a boil.
2. Add the fish. When the fish is almost cooked, add your vegetables.
3. Bring to a boil and turn off your stove.
 

Tomato-Miso Dip
onions, chopped finely (2 pcs)
tomatoes, chopped finely (10 pcs)
miso (1 cup)
fish sauce
fish broth from the recipe above (1 cup)

Procedure:
1. Saute onions and tomatoes until onions are translucent and tomatoes are soft and can easily be pressed by a spoon. Add your miso and season with fish sauce and fish broth. This dip should taste a bit salty.
2. When serving this dish, line a shallow dish with the pechay, upo, fish and then a little broth. Serve with tomato-miso dip on the side.