🍲 Paksiw na Isda

Seafood · Main ingredient: Fish · ⏱ 33 min · Serves 5 · ~₱335 · Best for: Dinner, Lunch

Ingredients

• 1 kg Bangus or galunggong, cleaned and sliced or left whole
• 0.5 cup White vinegar (cane vinegar)
• 5 cloves Garlic, crushed
• 1 thumb Ginger, sliced into strips
• 1 pc Medium onion, sliced
• 2 pc Pieces green finger chili
• 1 pc Piece bitter gourd (ampalaya), sliced (optional)
• 1 pc Eggplant, sliced (optional)
• 2 tbsp Fish sauce
• 1 tsp Whole peppercorns
• 1 pc Bay leaf

Instructions

1. In a wide pan or clay pot, arrange the ginger and onion slices at the bottom to act as a rack for the fish.
2. Lay the fish on top of the aromatics.
3. Pour in the vinegar and water, then add garlic, peppercorns, and bay leaf. Do not stir vinegar-based dishes before it boils, to avoid a fishy taste.
4. Bring to a boil uncovered for 2-3 minutes to let the vinegar's sharpness cook off slightly.
5. Cover and simmer over low heat for 15-20 minutes without stirring, occasionally spooning sauce over the fish.
6. Add the eggplant and bitter gourd (if using) and simmer for another 5-7 minutes until vegetables are tender.
7. Season with fish sauce, and add green chili during the last 3 minutes of cooking.
8. Simmer until the sauce reduces slightly and the fish is fully cooked through. Serve hot with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice, consult a doctor or dietitian for guidance specific to you.

Guides

• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 💵 How Much Should You Actually Budget for Filipino Groceries?

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