Pairs well with Paksiw na Isda (Filipino Vinegar Fish Stew)
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Paksiw na Isda (Filipino Vinegar Fish Stew)
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A traditional Filipino dish featuring fried fish simmered in a tangy and spicy vinegar-based sauce with eggplant, garlic, ginger, and chili peppers.
00:25:00 total
Serves 4
medium
Main Various
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Ingredients
- fish - watch the video to see (whole or filleted, salted)
- salt - watch the video to see (to rub on fish for flavor)
- eggplant - watch the video to see (fried until well cooked)
- oil - watch the video to see (for frying fish and eggplant)
- onion - watch the video to see (sliced or chopped)
- garlic - watch the video to see (minced or sliced)
- ginger - watch the video to see (sliced or minced, helps reduce bloating)
- milk - watch the video to see (poured over fish and aromatics)
- Thai chili peppers - watch the video to see (sliced, for heat)
- long chili peppers - watch the video to see (sliced, for heat)
- ground black pepper - watch the video to see (sprinkled over the dish)
- vinegar - watch the video to see (added before simmering)
- fish sauce - watch the video to see (mixed with Maggi seasoning)
- Maggi seasoning - watch the video to see (mixed with fish sauce for flavor)
Instructions
- Prepare the fish: Salt the fish thoroughly, rubbing the salt in to absorb flavor.
- Fry the eggplant: Fry the eggplant until well cooked and set aside.
- Fry the fish: In the same oil where the eggplant was fried, fry the fish until both sides are brown and crispy.
- Sauté aromatics: Reduce the oil and stir-fry onion, garlic, and ginger until the onion is soft.
- Add fish and liquids: Add the fried fish back into the pot. Pour in milk and add sliced Thai and long chili peppers. Sprinkle ground black pepper.
- Simmer with vinegar: Cover the pot to bring to a boil, then reduce heat to the lowest setting to simmer. Add vinegar and cook for 3 to 5 minutes.
- Add seasoning and eggplant: Mix fish sauce and Maggi seasoning, then add the fried eggplant. Stir to combine and heat through.
- Serve: Dish is ready to eat.
