Paksiw na Isda Recipe

Ingredients

2 pieces fish (about half a pound each), cleaned and scales removed

1 knob ginger, sliced and pounded

6 cloves garlic, skin removed

1/2 cup vinegar

1 cup water

1 medium onion, sliced

1 small bitter gourd, chopped (optional)

3 pieces finger chili

2 teaspoon salt

1 teaspoon whole peppercorn

Cooking Procedure
1. Heat a pan and cooking pot then pour-in vinegar and water.
2. Add salt and whole peppercorn then stir. Bring to a boil.
3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger
chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
4. Turn off the heat and transfer to a serving plate.
5. Serve hot with steamed rice. Share and enjoy

Fish Escabeche

Ingredients:
500grams Fish (Recommended variety: Tilapia, Lapu-lapu, Mackerel)
1 medium sized onion, sliced
1 red pepper, cut into strips

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tsp. minced garlic

thumb-sized ginger, cut into thin strips
tbsp. vinegar
tbsp. soy sauce
cups of water
tbsp. olive oil
tbsp. brown sugar
tbsp. cornstarch
tsp. salt
tsp. ground pepper

Cooking Instructions:
1.

First, fry the fish in a pan then set aside once nicely brown and skin looks
crispy.

2.

Mix the cornstarch with a little water and set aside.

3.

In a separate pan; saut garlic, onion and ginger.

4.

When softened, add the water and wait to simmer.

5.

When nearly boiling, add the cornstarch and stir continuously.

6.

Add the soy sauce, vinegar and red pepper then continue stirring.

7.

Add the Fried fish then seasoned with salt, pepper and brown sugar.
Simmer for 3-5 minutes.

8.

Served and sprinkle over the spring onion.

Another version of this recipe is instead of adding the fried fish in the pan, put the
fried fish on a plate then pour over the sauce and sprinkle over the spring onion.
Its lovely with plain boiled rice and youll need plenty of it, trust me. You can also
swap the fish with dried fish as well and it will just taste as nice
- See more at: http://www.kusinamaster.ph/2014/06/fish-escabeche.html?
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