Paksiw na Pompano with Ampalaya

Paksiw is a very common dish in the Philippines especially in the province. I could still remember my dad would always want my mom cook Paksiw.

It's an "ulam", dish that is mainly cooked with vinegar and ginger. I personally love paksiw! the sauce is so good - it taste "maasim" and manamis-namis.

Cooking Ingredients

2 lbs Pompano Fish

8 pcs. small sized ampalaya (bittergourd)

4 pcs finger chili

1 bulb onion (sliced)

1 small ginger (sliced)

2 cups of water

1/3 cup vinegar 

Salt (spread on fish)

Cooking Direction

Paksiw na Pompano

1. Clean the fish and cut in to 2 pieces;

2. Clean the ampalaya and cut into half, remove the seeds.

3. On a cooking pan, line the fish, put the ingredients on top of the fish (these are the ampalaya, ginger, onion and chili);

4. And then, add 2 cups of water and vinegar;

5. Cover the pan. Make it boil and simmer for 30 minutes;

6. *** make sure you don't mix them;

7. After 30 minutes, open the pan and serve with white steamed rice!

*** You can also add "patis" or fish sauce to taste.

WATCH OUR COOKING VIDEO 

 LEARN HOW TO COOK THE PAKSIW NA POMPANO WITH AMPALAYA (bittergourd)

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