In a large saucepan or casserole, heat cooking oil. Over medium-high heat, saute crushed garlic and ginger slices until they start to brown. Add sliced onion. Cook until onion turns transparent. Pour in 6 c. of water. Add peppercorns. Bring to a rolling boil. Season with patis. Add fish. Bring to a boil once more. Lower heat and simmer for 5 to 10 minutes (depends on how big your fish pieces are). Do not overcook the fish. Fish is normally cooked when the flesh turns opaque. Place pechay leaves on top. Cover and turn off heat. The pechay leaves should be done in 5 minutes.

For the miso sauce :
1 c. of miso
1 tsp. of garlic, minced
1 onion, diced
1 tomato, diced
1 tsp. of cooking oil
3 tbsp. of fish stock (from the cooked pesa)
patis (salted fish sauce) or, again, salt if you don’t like the smell of patis

Heat oil in a small saucepan. Saute garlic, onion and tomato. Add miso and fish stock. Season with patis or salt. Cook over low heat for 1-2 minutes. Serve with pesa.