Paksiw Na Isda

Name: Paksiw Na Isda
Prep time: 30 min
Yield: 2-5
Cuisine: Filipino
Ingredients: 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

Paksiw is essentially a vinegar-based dish, augmented by the flavors of ginger and fish sauce. It is the right mix of all of these that makes for a memorable paksiw.

Required cooking skill level
2-5

persons serving
15

minutes preparation time
20

minutes cooking time

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INGREDIENTS

½ kg bangus belly , cut into 4 servings
½ tsp UFC Iodized Salt
½ tsp UFC Whole Pepper , cracked
1 pc sili pansigang
½ Tbsp crushed ginger
¼ cup DATU PUTI Vinegar
½ cup water
1 pc small ampalaya, sliced
1 pc small eggplant, sliced
1 pc labanos, sliced

PREPARATION

1. Season bangus with UFC Salt and UFC Whole Pepper. Arrange fish, sili and ginger in pot.
2. Add Datu Puti Vinegar. Allow to simmer uncovered .Add water then cover and simmer for 20 minutes.
3. Boil water and blanch vegetables until just cooked . Drain and add to fish. Serve with DAtu Puti Vinegar as dip.