Paksiw na Bisugo

Paksiw na isda is usually topped with ampalaya and eggplant. The vegetables are supposed to be steam during the cooking of the fish. The juices from the vegetables are infused to the paksiw, which enhance the flavor of the fish, specially the bitterness of the ampalaya. I like to drizzle with some cooking oil to the dish to neutralize the sourness. I know many Pinoys are not so keen about paksiw na isda. However, there are more who really love their paksiw, just the though of the dish makes them droll including myself. The dish is usually served with patis and with kalamansi and a couple of cut siling labuyo and of course served with a lot of rice.

Ingredients:

1 kilo bisugo
1 medium size ampalaya, de-seeded, cut into wedges
2 medium size eggplant, cut into wedges
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
1/4 c. vinegar or 3 tbsp. sampalok sinigang mix
1 tbsp. whole black pepper
3 whole green sili
cooking oil
salt

Cooking procedure:



Remove gills and innards of bisugo. Using scissors cut fins and tails and wash fish thoroughly drain. In a casserole put garlic, onion and ginger at the bottom. Arrange fish side by side, add 1 cup of water and vinegar or sampalok sinigang mix. Put on top vegetable, green sili and black pepper. Season with salt and drizzle with cooking oil. Cover and simmer at heat for 8–12 minutes or until fish is cooked.



Source: http://overseaspinoycooking.blogspot.com/search/label/Paksiw%20na%20Isda