Paksiw na Bangus (Milkfish Stewed in Vinegar)

I'm posting a fish recipe today - a Friday!

I really love the taste of paksiw with bangus (milkfish) - over galunggong (mackarel scad) or tilapia or pompano - especially when my lola makes some using a palayok (claypot) when I was still a kid.

I rarely find palayoks in modern homes now and sometimes I wish we re-live the days when cooking was given enough time, slow-cooked, until the aroma fills the house and all the beautiful flavors are developed. Shucks, now I'm thinking of clay-pot cooked adobo! (That deserves another blog entry.) =)

For now, I am using my trusty cookware until I get myself a good quality clay pot.

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Paksiw na Bangus

Ingredients:1pc large bangus (milkfish), cleaned and cut into 3-4 parts
1/2 head garlic, peeled and crushed
1pc ginger, sliced
2pcs medium size onion, quartered
1 tbsp. black peppercorns
1cup vinegar

3/4cup water (***adjust the vinegar to water ratio according to your preference)
3pcs lady finger chilies/siling pansigang

eggplants, cut into serving pieces *optional
ampalaya (bittermelon), cut into serving pieces *optional
okra, halved *optional

How I did it:

I had my bangus cleaned and cut by my suki. (But you may clean yours as you usually would.) 
In a pot, I layered the ingredients - the garlic, ginger and onions at the bottom, then the fish, then the sili, peppercorns and vegetables. I then  poured the vinegar and water then sprinkled some salt.
I covered the pot and let it simmer on low-medium heat for about 15minutes or until the fish and vegetables are cooked through. 
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