4 Servings

1 whole large dalag (mudfish), gutted, scaled, cleaned and cut into serving parts
salt and pepper to taste
canola oil
2 medium potatoes, peeled and quartered
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
2 tablespoons ginger, peeled and julienned
1 tablespoon fish sauce
5 cups water
1 bunch pechay, ends trimmed and leaves separated
1 small napa cabbage, ends trimmed and leaves separated
2 stalks green onions, ends trimmed and cut into 4-inch lengths