Sea bream paksiw
This Filipino recipe for sea bream paksiw - or sea bream poached in vinegar - from Budgie Montoya is a very simple way to prepare whole fish. The resulting dish is, like many classic Filipino dishes, extremely bright, with a sharp punch from the vinegar and chillies.
- Cooking:
- Serves: 4 persons
Ingredients
- 30g ofginger, peeled and finely sliced
- 2garlic cloves, peeled and finely sliced
- 1sea bream, whole, cleaned and gutted (600-800g)
- 250g of water
- 125g ofMizkan Shiragiku vinegar
- 1aubergine, large dice
- 3red chillies, sliced in half lengthwise
- saltto taste
- freshly ground black pepperto taste
- 3coriander stalks, leaves picked
- jasmine rice, for serving
Instructions
Step 1
Place the sliced ginger and garlic at the bottom of a claypot or shallow pan with a lid, then add the fish on topStep 2
Carefully add the water and Mizkan Shiragiku vinegar. Bring the water and vinegar to a simmer then cook the fish, uncovered, over a medium heat for 10-12 minutes. This will help cook out the vinegarStep 3
Gently place the aubergine and chillies around the fish and cover. Cook on a low heat until the aubergine is tender and the fish is cooked through, 18-20 minutesStep 4
Remove the claypot from the heat and season the fish and aubergine with salt and pepper to taste. Garnish with picked coriander and serve in the claypot with a side of jasmine rice