Paksiw na Bangus

 At home, I consider Paksiw na Bangus as a lifesaver. It is a household staple simply because it is delicious and it keeps really well. Some even say, "Habang tunatagal, lalong sumasarap." So when someone at home is in a hypoglycemic state, paksiw is readily available to satisfy their growling tummies.

 

Eat with hot steamed rice and if you're a fan of spicy food, add in some patis with crushed labuyo.

 

 

Ingredients:

 

1 pc. Large Bangus, clean bangus but leave scales on. Cut diagonally in 5-6 pieces

1 cup Vinegar

2 cups Water

1/4 cup Fish Sauce (Patis)

2 pcs. Eggplant, cut lengthwise then slice diagonally

2 siling haba (Green chillies)

1 knob ginger, sliced thinly

1 tsp. whole black pepper

1 tsp brown sugar

 

Cooking Steps:

 

1. Lightly salt Bangus pieces and let it sit in the refrigerator overnight, just to make the fish tastier.

 

2. In a pan, mix together the ginger, vinegar, water, patis, whole peppercorns and brown sugar. Have a taste and adjust accordingly. Add in the Bangus pieces let mixture coat the fish evenly.

 

3. Bring to boil. Lower down the heat and add in the eggplant and chillies. Simmer for 15 minutes, or until liquid has reduced and fish is cooked thoroughly.