- 1 Kilo Galunggong
- 1 Cup Kakang Gata (Thick Coconut Cream)
- 1 Cup Coconut Milk
- 1 Cup Water
- 1 Onion
- 5 Garlic Cloves
- 10 Okra
- 1 Eggplants
- 1 Bunch of Pechay Leaves
- 2 Siling Haba (Green Finger Chilis)
- 1/2 Cup Vinegar
- Salt
- Pepper
- Patis
- Red and Green chili pepper (optional)
Cooking the Paksiw
- Gut and rinse the fishes. Pat dry with paper towels. Lightly sprinkle with salt and pepper. Set aside.
- Chop the onion and garlic. Place inside a pot, arrange the fishes on top, add the green finger chilis, the okra (cut the tops and tails) and eggplants (chop into bite-sized logs).
- Pour half a cup of vinegar and half a cup of water.
- Cook for about five minutes, or until the fish are done. No stirring needed. Set aside.
- Pour the coconut milk over the fishes in the same pot and half a cup of water. Simmer for about ten minutes minutes, stirring carefully so as not to break the fishes.
- Next add the coconut cream.
- Add the pechay leaves and the red and green chilis (don't break the chilis if you don't want the dish super hot)
- Simmer for ten more minutes until the coconut cream thickens and becomes oily.
- Season with patis, salt, and pepper.
- Serve with a steaming bowl of rice!
Source: Recipes For Distracion
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