Tanguigue Steak Paksiw with Eggplant

Tanguigue Steak Paksiw with Eggplant
Tanguigue Steak Paksiw with Eggplant. Paksiw na isda is often cooked topped with vegetables usually eggplant. The eggplants are cooked or steamed from the vapors of the cooking liquid of fish paksiw. The vegetables juices dripped and are infused to the paksiw broth adding an additional layer of flavors to the Paksiw na Isda.

Tanguigue Steak Paksiw with Eggplant Dish

Our Tanguigue Steak Paksiw with Eggplant post today is my recommendation for a traditional fish dish for the Lenten Season. There is no secret of cooking my Tanguigue Steak Paksiw with Eggplant. It is easy quick and traditionally Pinoy. 

Tanguigue Steak Paksiw with Eggplant Recipe

Here is the recipe of my Tanguigue Steak Paksiw with Eggplant.

Ingredients:

3-5 slices tanguigue steaks
3-4 long small eggplants, trimmed, cut in half
1/2 head garlic, peeled, crushed
1 small size onion, peeled, chopped
2-3 thumb sized ginger, skinned, sliced into thin slivers
2-3 pieces red and green chili
2-3 stalks spring onions, trimmed, cut into 2” lengths
1/3 cup cooking oil
1/4 cup white vinegar or 3 tbsp. sampalok sinigang mix
1 tbsp. cracked peppercorns
salt

Cooking procedure:

Tanguigue Steak Paksiw with Eggplant - Cooking Procedure

In a mediun sized sauce pan, arrange half of the garlic, onion and ginger at the bottom. Arrange the fish side by side then add on top the remaining garlic, onion and ginger. Add about 3/4 cup of water and the vinegar or sampalok sinigang mix. Arrange on top the vegetable, chili, black pepper and the spring onion. Season with salt and drizzle with cooking oil. Cover and simmer at heat for 8 to 12 minutes or until the fish and vegetables are cooked. Serve with a lot of rice.

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