This is a Filipino style of cooking where a fish like milkfish or Pompano is poached in vinegar, ginger, garlic, and onion, but mine is with a twist and I will show you all later. This is usually eaten with Jasmine rice and bagoong. Bagoong is a sautéed shrimp fish. As chutney is to Indians and Jamaicans, bagoong is to Filipinos.
1 miklfish or Pompano (cleaned and scales removed, cut, washed and dried on a colander)
3 garlic cloves (smashed)
1 small onion (peeled, quartered or sliced)
1 thumb-sized fresh ginger (sliced thinly)
leeks or scallions
pieces of okra, Japanese eggplant, or Bittermellon or Karella (optional)
1 cup water mixed with 1/2 cup of a vinegar
a swirl of Sesame oil (for later)
1/2 tsp. coarse sea salt
1/2 tsp. black peppercorns
1 packet of coarse sugar cane sugar (for later)
1/4 tsp crushed red pepper flakes or fresh long green pepper (either or)
1. Put the cut fish into a medium pot, pour the vinegar/water mixture, place all ingredients except the sugar cane, scallions and the sesame oil. Make sure that the fish is submerged in the liquid and all the eggplant, bittermelon and okra are on top of the fish.
2. Cover the pot and turn the stove into a slow heat for a few minutes, don’t open the pot until the vinegar is cooked through and the fish is tender, approximately 10-15 minutes.
3. Open the pot, mix into the liquid the contents of 1 packet coarse sugar cane, add a swirl of sesame oil and tilt the pot to distribute the flavor. Serve with rice and bagoong.
Here’s the Bagoong, the famous Sautéed Shrimp Paste we eat with Kare-Kare and Poached Fish like Pompano here, Enjoy! But please make sure you have no allergy to shrimp! It is very salty and gives the fish and the vegetables its salty kick. Some people prefers fish sauce on the side. Enjoy!