Hello, how are you? Whenever my mom bought fish, my dad always asked me to cook it in paksiw. Sometimes, I am so done with it that I fry some of it, and my brother sometimes is done with it, so I fry some for the two of us.
But this time it has been a while since we ate one, so our taste palette is craving for it.
Ingredients I Used:
Ingredients I Used:
- Haf Kilo Salaysalay
- 1 tsp. Cooking Oil
- 4 Cloves Garlic
- 1 Red Onion
- Thumb Ginger
- tsp. Fish Sauce
- 5 tbsp. White Vinegar
- 1 Cup Water
- 1/4 tsp. Whole and Ground Pepper
- Pechay
Let's Cook!
Let's Cook!
In a hot pan, I added 1 teaspoon of cooking oil.
And then I added the aromatics like garlic, red onion, and ginger, cook it until the aroma came out.
Then I added 1 teaspoon of fish sauce.
For the main condiments, I added 5 tablespoons of white vinegar. This removes the fishiness of the fish and makes the taste of fish better.
Then I added 1 cup of water and let it boil.
When the water started boiling, I added the fish. I tried to fit them all.
Then I added whole and ground pepper.
Then I added the pechay and let it cook for about 10-15 minutes, on low heat. Slow cooking it to avoid the fish from getting mushy and easy to break when touched.
I like to cook the fish with the lid closed so that it will cook the fish evenly, even though the heat is low. And then plated it on a bowl.
This is perfect to eat after an hour or a whole day so that the flavors seep into the fish.
Happy eating!
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
