This is a favorite of mine. My lovely wife makes this for me now that we’ve found a key ingredient: Siling Labuyo or Filipino long peppers. I had to order seeds on Amazon and grow them in our garden. But you can substitute Cubanelle peppers. Perhaps you can find the correct peppers and the suka (vinegar) in a Asian grocery. We use Datu-Puti brand. The west coast has a larger Filipino population and are probably better stocked than the meager pickings found in Florida.
It’s very light with only 2 Weight Watcher points per serving. We serve with rice, as is the custom in the Philippine. And perhaps some Pinakbet (Filipino vegetable sauté). But that’s a recipient for another post.
Pakswi
Serves 4
- 3 Swahi Filets or other mild white fish, each cut into 3 or 4 pieces
- 1/2 cup suka (Filipino Cane Vinegar) or white vinegar
- 1/2 Medium onion, thinly sliced
- 4 cloves of garlic, peeled and crushed with a knife blade
- 1 inch piece of ginger, peeled and thinly sliced
- 3 or 4 Siling Labuyo or small Cubanelle peppers, leave whole
- 1 1/2 cups water
- 2 tablespoons of white sugar
- Salt to taste
- Fresh ground pepper to taste
- Add all ingredients except the fish into a large sauté pan and bring to a boil. Season with salt & pepper to taste. Simmer for 10 minutes.
- Add the pieces of fish, and let poach until just done. It’s best not to overcook the fish.
