- a large chunk of ginger, pounded finely
- 3 cloves of garlic, bruised lightly
- 1 pc finger chili
- 3 slices, about 350 grams of milkfish
- 1 small eggplant, quartered then cut at 2" length
- 1 tsp of whole peppercorns
- 1-1/2 tsp of rock salt
- 1/3 cup native white vinegar
- 2/3 cup water
Procedure:
- Place at the bottom of a porcelain or stainless casserole 2/3 of the ginger, garlic and chili. Add the milkfish, eggplant, whole peppercorns, salt and the rest of the ginger.
- Pour the vinegar and water. Do not mix. Cover. Place over medium fire, bring to boil. Swirl the casserole a little to mix the ingredients.
- Reduce fire to low, then, simmer for 8 minutes.
- I like this dish with garlic fried rice and fish sauce (patis) with crushed chili for your dip
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