This is one of my Dad Bonifacio's favorite dishes. When he is in-charge of the kitchen expect that you'll eat it at least three times a week. I felt tired eating it at one point but now that I am far from the Philippines I miss the taste of fresh fish from the Pacific.
Since Tilapia fillets are one of the easiest and the cheapest fish to find in our area, I make this known Filipino dish every now and then although it looks a little different from the conventional way of cooking this.
Recipe Yield: Servings for two
Ingredients:
2 fillet to Tilapia, quartered
1/4 med. sized onion, sliced (or 1 pc. Shallot)
1 clove garlic, crashed and minced
1 pc. Green onion, sliced diagonally, leave the softest portion for garnish
2 tsp. white vinegar
2 tsp. Apple cider vinegar
2 tsp. Olive oil
1/2 of an 8 oz. can tomato sauce
1/3 med. sized ginger, about 2 tbsp.
1 whole Asian green long pepper
1/2 lemon, juiced
Salt and pepper to taste
Procedure:
1. Season fish with salt and pepper then add the white vinegar, apple cider vinegar and lemon. Marinate for about 30 minuted to 1 hour.
2. In a pot, put in the marinated fish including the sauce. Add in the onion, garlic, onion, green onion, ginger and the Asian green pepper. Cook it low and slow. You turn the stove in high until the liquid evaporated. Make sure to watch it so it won't burn.
3. Put it a serving platter then add the remaining green onion as garnish. Serve and Enjoy!
This is Lannie Armstrong's version of the Filipino dish Paksiw na Isda. Feel free to share and use it for your home cooking.
Food for the Soul
It was for freedom that Christ set us free; therefore keep standing firm and do not be subject again to a yoke of slavery.
Galatians 5:1, NASB
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