Paksiw Na Isda

Directions

Cut fish into 4 slices.

Place fish in a teflon or porcelain coated skillet.

Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.

Let simmer about 10 minutes, turning fish once to cook evenly.

Transfer to a covered dish and store in the refrigerator to “age” for 2 days.

Reheat over moderate heat just until heated enough before serving.

Add ampalaya and eggplant during the last five minutes of cooking.