Paksiw na Bangus sa Ampalaya at Talong
For sure we going to need a lot of steam rice with this dish. Also known as Paksiw nga Bangrus in Ilonggo.
1 large (2-3 lb) bangus, cut into 6 pieces
1 large eggplant, julienne
1 large ampalaya, julienne
4-6 garlic cloves, slice thin
1 thumb size ginger, julienne
1 medium size onion, slice thin
2 pieces bay leaves
1 cup datu puti vinegar
1/4 cup soy sauce
3 tablespoon cooking oil
salt and ground black pepper to taste
Using a wok (kawali) arrange the fish then layer with garlic, ginger, vinegar, soy sauce, bay leaves, a dash of salt and ground black pepper.
Top with the slices of ampalaya, eggplant and cooking oil. Simmer (uncovered) in medium high heat till it starts boiling.
Once it start to boil taste test the salt.
Add more salt if needed.
Cover wok and reduce heat to medium low and continue to simmer till all the vegetables are fully cooked.
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