Filipino Fish Stew (Paksiw na Isda sa Gata)

Instructions

Rub the coarse sea salt on the fish steaks and set aside. (see notes below)

Heat ¼ cup cooking oil. Fry the eggplants for 1 ½ minutes per side. Remove the eggplants from the pan. Set it aside.

Pour the remaining cooking oil into the pan and then heat it up.

Fry one side of the fish steaks until it browns. Do the same on the opposite side. Remove the fried fish. Set aside.

Scoop out the oil in the pan until the amount gets close to around 3 tablespoons. Heat it up and then sauté the onion for 1 minute.

Add the garlic and ginger. Continue sautéing for 1 ½ minutes.

Arrange the fried fish steaks on the pan.

Pour the coconut milk and then distribute the green and Thai chili peppers on the pan. Add ground black pepper. (see notes below)

Cover the pan. Let the mixture boil. Simmer for 4 minutes.

Pour the vinegar. Cover the pan, let the mixture boil.

Simmer until reduces close to half.

Add the fried eggplants.

Season with fish sauce and Maggi Magic Sarap.

Transfer to a serving plate. Serve with rice.

Share and enjoy!

Fish Recipe