Ingredients Jump to Instructions ↓

  1. 500 grams (any type) white meat salt-water fish cleaned & de-scaled.

  2. 100 grams onions, chopped

  3. 50 grams garlic, crushed

  4. 50 grams ginger, sliced thinly

  5. 1 piece long green chili, small

  6. 1 tablespoon salt

  7. 1/2 cup vinegar, coconut vinegar is recommended

  8. 1 cup water

  9. 250 grams eggplant, sliced into 4cm diagonal strips

  10. 1 teaspoon ground black pepper

  11. 100 grams pork fat

Instructions Jump to Ingredients ↑

  1. Place sliced eggplant on the bottom of a thick pot. Place chopped garlic and onions on top of eggplant slices. You may also place optional pork fat on this layer. Place fish on top of garlic and onions. Add salt and green chili on top. Pour vinegar into the pot. Avoid disturbing the arrangement of fish and eggplant. Cover pot and set stove to lowest possible flame. Gently simmer for at least 20 minutes. Check at the 10th and 15th minute to make sure there is enough liquid in the pot. Add water as needed. Try to avoid disturbing the arrangement of the fish and the eggplant. On the 20th minute taste the sauce; if the vinegar taste is still very strong, let it simmer for another 5 minutes. Add water as needed to prevent the sauce from evaporating completely. You may season with salt and pepper to the desired taste. Just remember that this dish is meant to be savory-sour. Putting too much salt will ruin the flavor. Serve hot with a large plate of plain rice. Isdang Paksiw (Fish cooked in Vinegar) Comments 0 Comments Categories Fish Recipes Author Fred Lopez


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