This is another recipe in my seafood series. As I have mentioned before, we are trying to incorporate more fish in our diet and this is one of the many seafood recipes I have prepared so far. I have made paksiw in a previous post using milkfish or bangus. This time I am making it using my favorite choice cut bangus belly.
This only takes a few minutes to prepare. In a medium sized pan, place your bangus belly and pour about 1/2-3/4 cup cane vinegar or what we call the Filipino vinegar. It’s important to use this kind because substituting anything else will result in a different taste altogether. Pour about the same amount of water, thumb sized fresh ginger cut into slivers and 1 asian eggplant cut lengthwise. Sprinkle 1 tbsp. kosher salt. Cook this over medium flame uncovered and let this come to a boil. Then lower the heat and continue cooking for several minutes until fish is done.
Filipinos eat paksiw with rice and fish sauce on the side. I grew up eating paksiw with a side dish of chopped roma tomatoes and cilantro seasoned with fish sauce, in my case I used grape tomatoes. Sometimes my mom would add some diced onion in it.