- ½ Kilo of fish (cleaned and sliced)
- 1 Knob ginger (sliced)
- 5 Cloves of crushed garlic
- 2 Long green pepper
- 1 Cup vinegar
- ¾ Cup water
- 1 Medium sized eggplant (quartered)
- 3 Small tomatoes
- ½ Bitter melon (quartered) – optional ingredient
- Salt to taste
- Arrange the fish in the cooking pot or pan.
- Top with garlic, ginger, and long green peppers.
- Pour in the vinegar and water. Bring to a boil.
- Add the eggplant, tomatoes, and ampalaya – if there’s any. (If you would like to try adding amplaya into 5. your paksiw, soak the vegetable in salted water for 25-30 minutes. This procedure will remove the vegetable’s bitter taste.)
- Season with salt to taste.
- Cover and let cook in medium heat for 15 minutes.
- Serve hot with steamed or fried rice.
Source: Pipe-Line News Network
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