Top Review by Kikai's Kitchen
Yayyyyyyyyyyyy....Found the ultimate recipe for paksiw na isda...OMG this the real deal!!! My Grandma's house in the Philippines is literally a stone throw away from the beach so fish is plentiful and paksiw is a very popular way to fix them apart from prito(fried). Been dying to make this for ages but living in London makes it extremely hard to find the right fish. There's the usual cod and haddock but I wasn't that convinced it will taste as nice. So imagine our local fishmongers reaction when I was jumping up and down finding frozen whole sardines ! ....(head, guts and all!) I excitedly thawed them when I got back and I swear my boyfriend said I was acting rather strange as he said he's never seen me so excited doing something soooo gross... ( I was gutting the fish at that point...LoL!) I never gutted a fish before and it made me feel so uneasy doing it when the fish seems to be staring at me with that dead look - LoL - that I just decided to cut it's head off to make it a little bearable. I was soooo tempted to eat all of it after cooking as the smell was soooooo nostalgic and aging it in the fridge for 2 days was an absolute torture....but yayyyyyyyyyyyyyyyyyyy it was definitely worth it... Thank.. you thank you..thank you 'LikeItLoveIt' for bringing a piece of the Philippines to me... :) NOTE: The photo doesn't do justice to the recipe...It might look better with just white fish fillets...but whers the fun in that...LoL... Besides sardines is the nearest thing to galunggung that I can get hold of... :) A definite keeper!!!
- 1 1⁄2 lbs bangus or 1 1⁄2 lbs white fish fillets, dressed
- 1⁄2 cup vinegar
- 1⁄4 cup water
- 1 1⁄2 teaspoons salt
- 1⁄2 inch ginger, crushed
- 2 pieces banana peppers
- 1⁄2 cup bitter melon
- 1⁄2 cup eggplant, sliced
Directions See How It's Made
- 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.