Thursday, April 30, 2009

Paksiw na Bangus at Talong

  • 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

  1. 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.
  2. 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.
  3. Reduce fire to low, then, simmer for 8 minutes.
  4. I like this dish with garlic fried rice and fish sauce (patis) with crushed chili for your dip

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