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22 April 2013

Paksiw na Tilapia

Cooking Paksiw na Tilapia is simplicity in itself, and the result is simply mouth-watering goodness.  You don't even have to clean the fish yourself, just ask the fishmonger to remove the innards and scales for you.

After having thoroughly washed the fish, lay them neatly on a thick-bottomed pot, preferably non-metallic as vinegar tends to react with the metal.  There is no hard and fast measurement for the ingredients.  Just add some crushed garlic (about 4-6 cloves), some sliced ginger (about an inch worth), and some siling pangsigang.
Next, sprinkle a generous amount of salt...
... followed by a generous pouring of red cane vinegar (you may also use white vinegar).
Then cook uncovered over medium heat until the fish is thoroughly cooked.

This dish is best served the day after, as this gives the dish more time for its flavours to be developed.  Serve with hot rice.

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