Required cooking skill level
30minutes preparation time
- 500 grams Bangus belly, cut into 4 serving pieces per belly
- ½ teaspoon Fine salt
- ½ teaspoon Black peppercorn, crushed
- 1 piece Finger sili
- ½ tablespoon Ginger, crushed and sliced
- ¼ cup Datu Puti Vinegar
- ½ cup Water
- 1 piece Small ampalaya, quartered or sliced diagonally
- 1 piece Small eggplants, quartered or sliced diagonally
- 2 pieces Labanos, quartered or sliced diagonally
- 2 tablespoons Datu Puti Fish Sauce, as dipping sauce
- 1 Season bangus with half teaspoon each of the salt and black peppercorn.
- 2 Turn the bangus and repeat the process with the remaining salt and peppercorn to season it evenly.
- 3 Arrange the bangus, finger sili and ginger in a casserole.
- 4 Pour in Datu Puti Vinegar, cover, and bring to a boil.
- 5 Lower the heat and pour in water. Let it simmer, about 20 minutes still covered, until done.
- 6 Blanch the ampalaya, eggplants and labanos to keep these firm. Add to the paksiw after it is done.
- 7 Serve with Datu Puti Fish Sauce as dip.
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