Every household that prepares fish paksiw has their very own version of it just like adobo. Today I’m cooking with months old #kombucha that has been sitting inside a scoby hotel. It’s super sour, flavorful and a good alternative to vinegar and other souring agents that’s used for making this dish. A kombucha is a fermented tea using a scoby and a good starter tea. The blend that I’m using is from 50% oolong and 50% green tea, aged or rather fermented for a month and a half.
Ingredients:
1 tbsp vegetable oil
3 cloves garlic, sliced
1 small shallot, sliced
1 thumb sized ginger, julienned
1 small stalk lemongrass, white part, sliced
200 grams bangus back fillets
1 bay leaf
1/2 tsp crushed strawberries black peppercorns
1-2 pcs sili spada
1-1/2 cups kombucha vinegar
1/2 tsp sugar
1/2 tsp salt
3 basil leaves julienned
- Sauté shallots, garlic, ginger and lemongrass in oil briefly and add the fish on top.
- Fill in with the remaining ingredients and poach in kombucha vinegar for 15 -20 mins. Fish should cook quickly.
- Season with sugar and salt.
- Top with julienned basil leaves.
Serve with garlic rice.
