Fish Paksiw

Fish Paksiw
 
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This recipe was uploaded
by dHomemaker

 
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Ingredients

Ingredients
Method
 
  • 1/2 kilo fish of your choice, sliced
  • 2 pcs. medium eggplants, sliced diagonally
  • 1 pc. small ampalaya (bitter melon), sliced diagonally
  • 1 pc. medium onion, sliced
  • 4-5 cloves garlic, crushed and sliced
  • 1-inch ginger, crushed and sliced
  • 2-3 pcs. green chili
  • 1 tsp. ground pepper
  • 3/4 cup vinegar
  • 1/2 cup water
1. In a deep pan, mix fish with all the ingredients. 2. Cover pan and set to a medium flame until boiling. Avoid stirring concoction. 3. Adjust to low flame and let it simmer for 3-5 minutes. 4. Arrange in a dish and serve hot. Can be served with patis (fish sauce) and kalamansi dip. One of the Filipino favorites, paksiw. "Paksiw" is a Filipino culinary term for any Philippine cuisine cooked in considerable amount of vinegar, giving it a subtle sour taste that tickles the taste buds for more servings. My Mama bought a half kilo of yellow fin tuna this morning and this is a good fish for this dish.

Fish Paksiw

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This recipe was uploaded by dHomemaker

 
 

Method


1. In a deep pan, mix fish with all the ingredients. 2. Cover pan and set to a medium flame until boiling. Avoid stirring concoction. 3. Adjust to low flame and let it simmer for 3-5 minutes. 4. Arrange in a dish and serve hot. Can be served with patis (fish sauce) and kalamansi dip. One of the Filipino favorites, paksiw. "Paksiw" is a Filipino culinary term for any Philippine cuisine cooked in considerable amount of vinegar, giving it a subtle sour taste that tickles the taste buds for more servings. My Mama bought a half kilo of yellow fin tuna this morning and this is a good fish for this dish.
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