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This is a
common dish cooked during breakfast or the main dish in the Philippines. People
match eating this along with salted egg with rice.
I am not
fond of this dish but everyone in the family loves eating paksiw bangus.
You don't
really need to use this kind of fish it can also be used for different type of
fish.
They say,
the more it is storing in the refrigerator the flavor last longer.
Ingredients:
- 1 Fat Fish
- 1 Cup White
Vinegar
- 3/4 Water
- 1 Piece Ginger
(sliced and pounded)
- 3 Pieces Garlic
(skin removed)
- 1 Small onion
(sliced)
- 1 Tsp Whole
Peppercorn
- Patis (Fish
Sauce)
- Salt
- 1 Piece Eggplant
(sliced into 3 pieces)
- 1 Green Chili
Pepper
Step
1:
- Clean Bangus
(Milk Fish)
- Spread with your
hands and put salt on the bangus
- Cut fish in 2
inches length
Step
2:
- In a pot add
whole peppercorn, ginger and vinegar
- Bring to a boil
add water, eggplant, green chili pepper and fish continue simmering until
fish is cooked
- Add Patis (fish
sauce to your taste).
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