Paksiw Na Isda (Boiled Pickled Fish & Vegetables)
Yield
4 servingsPrep
10 minCook
10 minReady
2 daysTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
fish fillets
dressed |
|
| ½ | cup |
vinegar
|
|
| ¼ | cup |
water
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | inch |
ginger
crushed |
*
|
| 2 | Pieces |
banana peppers
hot |
*
|
| ½ | cup |
butter
melted |
|
| ½ | cup |
eggplant
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
fish fillets
dressed |
|
| 118 | ml |
vinegar
|
|
| 59 | ml |
water
|
|
| 7.5 | ml |
salt
|
|
| 0.5 | inch |
ginger
crushed |
*
|
| 2 | Pieces |
banana peppers
hot |
*
|
| 118 | ml |
butter
melted |
|
| 118 | ml |
eggplant
sliced |
*
|
Directions
Cut fish into 4 slices.
Place fish in a teflon or porcelain coate skillet.
Add all other ingredients, except butter and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to evenly.
Transfer to a covered dish and store in the refrigerator to "age" days.
Reheat over moderate heat just until heated enough before serving.
Add butter and eggplant during the last five minutes of cooking.
