Fish paksiw a la Bongga
Fish paksiw is a favorite Filipino dish by which to cook the fish with vinegar, vegetables, onions, ginger, chili, and other spices. If you’re cutting on red meat and has considered going after a healthy diet without sacrificing the taste of the food, then I suggest you try on this one. You can also experiment on the way it is being cooked by adding or substituting some healthier ingredients. I have my own version of Fish paksiw and I call it Fish paksiw a la Bongga.
1 whole (about half to ¾ a kilo) fish of choice (you may cut or slice it into four or five pieces)
1 eggplant (sliced into four or six pieces)
1 bitter melon (also called ampalaya sliced into smaller pieces)
4 long green peppers (locally called sili na espada)
¼ cup water
3 tablespoons of honey
4 tablespoons of extra virgin olive oil
¾ cup vinegar (preferably vinegar from coconut or also locally called as suka sa tuba)
1 piece crushed ginger root
2 heads of crushed garlic
2 pieces bell pepper sliced half each
1 whole onion sliced into four or more parts
How to cook
Arrange the fish in a flat-bottomed cooking pan and top it with garlic, onion, bell pepper, ginger root, and green pepper. Add the vinegar and allow it to reach boiling point. You may now add the olive oil, salt, water, and honey. Cover it and allow it to simmer for a few minutes until you’re sure that the fish is cooked. Add pineapple tidbits, eggplant, and bitter melon. Remember to only half-cook the vegetables so as to retain the nutrients that might be lost due to overcooking. You now have a not only delicious, but also nutritious sweet and sour Fish paksiw a la Bongga.