SAWCLicious: Fish Stew in Vinegar (Paksiw na Isda)

One of the things I really miss in Manila is the wide variety of fish and seafood at really cheap price. Especially, normal fish that you buy in the market such as Alumahan or Galunggong. I always love those fishes either fried with soy sauce, chili, and calamansi on the side or cooked in vinegar (paksiw).

I tried to cook paksiw with some boneless tilapia I found in the grocery. It turned out to be  good even without the head. 

Fish Stew in Vinegar (Paksiw na Isda)

Ingredients

• 1/2 onion sliced
• 4 cloves garlic
• 6-7 bird's eye chili (labuyo)
• 10 whole peppercorn
• 250g boneless tilapia
• a knob of ginger, peeled and sliced
• 1/2 cup to 3/4 cup of white vinegar 
• 3/4 cup to 1 cup of water
• 1 tbsp. fish sauce
• sugar

Procedure

1. Heat vinegar, water, garlic, onion, ginger, chili, and peppercorn in a pot.
2. Once it starts to boil, add the fish. Bring the heat to medium and let it simmer until fish is cooked.
3. Season with sugar and fish sauce. Taste your fish stew it should have the right amount of saltiness, sourness, and a bit sweet. 

Best served with hot rice!