Paksiw na isda (boiled pickled fish & vegetab
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Bangus (milkfish) or white fish, dressed |
| ½ | cup | Vinegar |
| ¼ | cup | Water |
| 1½ | teaspoon | Salt |
| 1/2 inch ginger, crushed | ||
| 2 | Pieces hot banana peppers | |
| ½ | cup | Ampalaya (bitter melon) |
| ½ | cup | Eggplant, sliced |
Directions
1. 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.
2. Transfer to a covered dish and store in the refrigerator to "age" for 2 days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)