Fish paksiw is one of the easiest Pinoy comfort foods you can cook—it only requires bangus or galunggong, along with eggplant and ampalaya. The combination of ginger, garlic, and fresh fish is responsible for that rich taste. Using good quality vinegar and letting it boil for a good 15 minutes would help the sauce seep into the fish.
Add an extra layer of flavor by grilling the fish after letting it simmer in the tangy sauce. Here’s how you do it:
2 cloves garlic, crushed
thumb size ginger, cut into strips
1 piece finger chili
1/2 kilo bangus belly
1 teaspoon black peppercorn
2 tablespoons cooking oil
1/2 cup Datu Puti Vinegar
2 tablespoons water
Salt, to taste
Banana leaves
1. In a medium-sized pan over medium heat, saute garlic, ginger, and finger chili until softened.
2. Add bangus belly, vinegar, and black peppercorn. Let it simmer for 10 to 15 minutes.
3. Add water and continue to let it simmer for five minutes.
4. Let it cool and wrap each bangus belly in a banana leaf. Set the broth aside.
5. Grill wrapped bangus belly for five to 10 minutes. Serve it with the broth.
Want a sauce to go with this instead? This soy sauce and tomato dip should also complement the fish:
1 piece tomato, chopped
1/2 small onion, diced
1/2 cup Datu Puti Soy Sauce
1 Mix all ingredients together in a small bowl. Serve with fish
You can also pair this recipe with deep-fried liempo or spicy fried chicken.
