Because I was #drooling when I saw someone posted #inununan yesterday, I made one for myself today. Damn you #fishpaksiw. You made me eat more than my daily #rice allowance. 😂
I like to use a lot of local aromatics which makes this dish fragrant and appetizing. Makes you want to load more rice. Nice to pair with adlai, shirataki and quinoa too, if you are on a low carb diet
Fish Paksiw ni Jenny
by
Prep Time: 15 mins.
Cook Time: 30 mins.
Ingredients (3-4 persons)
- 3 cloves garlic whole
- 1 small shallot minced
- 1 thumb sized ginger grated
- 1 stalk lemongrass root part, smashed
- 2 tbsp olive oil
- 1 whole boneless bangus
- 1 1/2 cup water
- 1/4 cup sukang tuba, sinamak or white vinegar
- 1 bay leaf
- 1/2 tsp peppercorns pounded
- 1-2 jalapeño or sili spada
- Salt to taste
- Pinch of sugar
Instructions
Sauté the first five aromatics in olive oil. When fragrant, place the fish on top, add water, vinegar, bay leaf, peppercorns and sili spada. Cover and let simmer undisturbed for 10- 15 mins in medium heat. It should reduce a little after. Season with salt and a little sugar to counter balance the sourness.
Enjoy with rice.
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