Sea bream paksiw
This Filipino recipe for sea bream paksiw - or sea bream poached in vinegar - from Budgie Montoya is a very simple way to prepare whole fish. The resulting dish is, like many classic Filipino dishes, extremely bright with a sharp punch from the Mizkan Shiragiku vinegar and chillies. Chef Montoya recommends cooking the fish in a traditional Filipino claypot, but it also works in a regular saucepan. Because of the high quantity of vinegar, this dish keeps quite well in the fridge for several days.
Ingredients
Metric
Imperial
- 30g of ginger, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 1 sea bream, whole, cleaned and gutted (600-800g)
- 250g of water
- 125g of Mizkan Shiragiku vinegar
- 1 aubergine, large dice
- 3 red chillies, sliced in half lengthwise
- salt to taste
- freshly ground black pepper to taste
- 3 coriander stalks, leaves picked
- jasmine rice, for serving
Equipment
- Claypot
Method
Place the sliced ginger and garlic at the bottom of a claypot or shallow pan with a lid, then add the fish on top
- 30g of ginger, peeled and finely sliced
- 2 garlic cloves, peeled and finely sliced
- 1 sea bream, whole, cleaned and gutted (600-800g)
Carefully add the water and Mizkan Shiragiku vinegar. Bring the water and vinegar to a simmer then cook the fish, uncovered, over a medium heat for 10-12 minutes. This will help cook out the vinegar
- 250g of water
- 125g of Mizkan Shiragiku vinegar
Gently place the aubergine and chillies around the fish and cover. Cook on a low heat until the aubergine is tender and the fish is cooked through, 18-20 minutes
- 1 aubergine, large dice
- 3 red chillies, sliced in half lengthwise
Remove the claypot from the heat and season the fish and aubergine with salt and pepper to taste. Garnish with picked coriander and serve in the claypot with a side of jasmine rice
- salt to taste
- freshly ground black pepper to taste
- 3 coriander stalks, leaves picked
- jasmine rice, for serving
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