Paksiw Na Isda
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
bangus
dressed |
* |
| ¼ | cup |
water
|
|
| ½ | cup |
vinegar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | inch |
ginger
crushed |
*
|
| 2 | each |
banana peppers
|
|
| ½ | cup |
melon
bitter |
* |
| ½ | cup |
eggplant
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
bangus
dressed |
* |
| 59 | ml |
water
|
|
| 118 | ml |
vinegar
|
|
| 7.5 | ml |
salt
|
|
| 0.5 | inch |
ginger
crushed |
*
|
| 2 | each |
banana peppers
|
|
| 118 | ml |
melon
bitter |
* |
| 118 | ml |
eggplant
sliced |
*
|
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.
