Ingredients:
250g smoked galunggong (tinapa)
225ml fresh coconut milk
1 cup water
1 bay leaf
1 tsp whole black peppercorns
1 medium red onion, sliced
6 cloves garlic, minced
30g ginger, thinly sliced or crushed
2–3 pcs green chili
2 tbsp vinegar
1 tsp fish sauce
1tsp of sugar
How to Cook:
1. *Sauté the aromatics*
* Heat 1 tbsp oil in a pan over medium heat.
* Sauté the minced garlic until fragrant.
* Add the ginger and onion.
* Cook for 2–3 minutes until the onions soften.
2. *Build the paksiw base*
* Pour in 1 cup water.
* Add the vinegar, fish sauce, bay leaf, sugar and peppercorns.
* Bring to a gentle simmer.
3. *Add the smoked galunggong*
* Arrange the smoked galunggong in the pan.
* Cover and simmer for 5–7 minutes over low heat.
* Allow the fish to absorb the paksiw flavors and release its smoky aroma into the broth.
4. *Add the coconut milk*
* Pour in the coconut milk and add the green chilies.
* Gently spoon the sauce over the fish.
* Simmer over low heat for 5–8 minutes.
* Avoid stirring too much to keep the fish intact.
5. *Reduce the sauce*
* Continue simmering until the sauce slightly thickens and lightly coats the fish.
* Taste and adjust seasoning if needed.
6. *Serve*
* Transfer to a serving bowl.
* Garnish with additional green chilies if desired.
* Serve hot with steamed rice.
By: Chef Myles
