Paksiw na Alumahan sa Kamias

Paksiw na Alumahan sa Kamias
Paksiw na Alumahan sa Kamias. I just recently posted my Sweet and Sour Alumahan. But I need to post this Paksiw na Alumahan sa Kamias. As the name suggest I cooked my Paksiw na Alumahan using kamias as the souring ingredients. For some reason paksiw na isda dishes make me drool. Some will shy away from paksiw na isda dishes for the reason or belief that paksiw is fishy and un-appealing. But not with me. I could eat paksiw na isda with my hand. Eating paksiw na isda using the hand is the right way. Using your hand in eating fish would be easier to remove and pick up all those fish bones, and of course more enjoyable. As proof that I love my Paksiw na Isda, check out the link list below.

Paksiw na Alumahan sa Kamias Recipe

Paksiw na Isda is cooked with vinegar, garlic, onions, salt and pepper as the base ingredients. Paksiw na Alumahan sa Kamias is no different from Paksiw na Isda, cooking is basically the same, but instead of using vinegar, I used kamias as the souring ingredient. 

Here is the recipe of my Paksiw na Alumahan sa Kamias.


1 kilo medium size alumahan
1/2 head garlic, peeled, crushed
2-3 thumb size ginger, skinned, cut into thin slices
1 medium size onion, peeled, sliced
1 tbsp. crushed black pepper
3-5 green long chili
2 cups sliced kamias
cooking oil

Cooking procedure:

Paksiw na Alumahan sa Kamias - Cooking Procedure

Remove gills and innards of the alumahan by cutting the under belly of each fish. Wash fish thoroughly and drain. In a medium size sauce pan put the garlic, the onion, the ginger and the sliced kamias at the bottom. Arrange the alumahan side by side.  Add 1/2 to 2/3 cup of water, then add on top the green long chili and crushed black pepper. Season with salt and drizzle with cooking oil. Cover and simmer in medium heat for 10 to 15 minutes or until the fish are cooked. Serve with fish sauce and kalamansi dip.


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