Ingredients with Measurements:
- 1 medium-sized pompano fish, cleaned and sliced
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 pieces green chili pepper
- 1/2 teaspoon black pepper
- Salt to taste
Special equipment needed:
- Large pot or wok
Step-by-step instructions:
1. In a large pot or wok, combine vinegar, water, soy sauce, brown sugar, onion, garlic, ginger, green chili pepper, black pepper, and salt. Mix well.
2. Add the sliced pompano fish to the pot or wok. Make sure the fish is fully submerged in the liquid mixture.
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes or until the fish is fully cooked.
4. Once the fish is cooked, remove it from the pot or wok and transfer it to a serving dish.
5. Pour the remaining liquid mixture over the fish.
6. Garnish with sliced green onions and serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 5g
Protein: 25g
Carbohydrates: 10g
Fiber: 1g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Instead of pompano fish, you can use any firm white fish such as tilapia or cod.
- If you don't have green chili pepper, you can use red chili pepper or omit it altogether.
- You can use white sugar instead of brown sugar.
Variations:
- Add vegetables such as eggplant, okra, or bitter melon to the mixture for a more flavorful dish.
- Use coconut vinegar instead of regular vinegar for a sweeter taste.
- Add a tablespoon of fish sauce for a more umami flavor.
Tips and tricks:
- Make sure the fish is fully submerged in the liquid mixture to ensure even cooking.
- Use a non-reactive pot or wok such as stainless steel or enamel-coated cast iron to prevent the vinegar from reacting with the metal.
- Let the dish sit for a few hours before serving to allow the flavors to meld together.
Storage instructions:
Store leftover Pompano Paksiw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Pompano Paksiw in a pot or wok over low heat until heated through.
Presentation ideas:
Serve Pompano Paksiw in a large serving dish with steamed rice on the side. Garnish with sliced green onions and red chili pepper for a pop of color.
Garnishes:
Sliced green onions and red chili pepper
Pairings:
Steamed rice, garlic fried rice, or mashed sweet potatoes
Suggested side dishes:
Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the dish is too sour, add a tablespoon of sugar to balance out the flavors.
- If the dish is too salty, add a tablespoon of water to dilute the mixture.
Food safety advice:
- Make sure the fish is fully cooked before serving to prevent foodborne illness.
- Store leftover Pompano Paksiw in the refrigerator and consume within 3 days.
Food history:
Paksiw is a Filipino cooking method that involves simmering meat or seafood in vinegar and spices. It is a popular dish in the Philippines and is often served with steamed rice.
Flavor profiles:
Sour, sweet, and savory
Serving suggestions:
Serve hot with steamed rice and a side of steamed vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine