Ilonggo cuisine traditionally features a variety of fish recipes, one of the most succulent being paksiw nga isda! This Ilonggo dish requires just 10 minutes to prepare and 15 minutes to cook, making it an ideal option for a quick yet flavourful dinner.
Assemble your ingredients: one pound of fish, gutted; one sliced onion; one sliced eggplant; four crushed garlic cloves; three green chili peppers; one-inch peeled and sliced ginger root; one cup water; one cup white vinegar; a tablespoon each of fish sauce and soy sauce; salt to taste; a teaspoon of whole peppercorns; and, four bay leaves.
To create this Ilonggo specialty, simply add the whole peppercorns, salt, water, and vinegar to a skillet. Once boiling, add the fish and other ingredients listed above. Cover and simmer until tender- approximately 15 minutes.
This Ilonggo fish dish utilizes fresh ingredients to allow the sweet and salty flavors of the fish, garlic, and ginger to blend together perfectly with vinegar in this classic Ilonggo food masterpiece. The beautiful Ilonggo flavors come alive when all the ingredients combine, making it a culinary delight that simply can’t be missed.
Mas manamit kung ma maaslom siya!
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Servings: 2
Ingredients:
- 1 onion, sliced
- 1 lb. fish, gutted
- 1 eggplant, sliced
- 4 garlic cloves, crushed
- 3 green chili peppers
- 1 (1-inch) ginger, peeled & sliced
- 1 cup water
- 1 cup white vinegar
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- Salt, as needed
- 1 tsp whole peppercorn
- 4 bay leaves
Directions:
- Add the whole peppercorns, salt, water, and vinegar to a skillet and let it boil.
- Add the fish, garlic, ginger, eggplant, chili peppers, and onion. Cover and cook within 15 minutes on a simmer. Serve warm.
Nutrition:
- Calories: 241
- Carbs: 2g
- Fat: 10g
- Protein: 33g
