From the recipe collection
Paksiw na Ayungin
Small freshwater ayungin simmered gently in vinegar with ginger, garlic, peppercorns, and chili until cooked through without falling apart.
- Prep time
- 15 min
- Cook time
- 20–25 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Rinse the cleaned fish gently, drain thoroughly, and avoid rough handling that loosens the flesh.
- Layer ginger, garlic, onion, bay leaves, and peppercorns in a wide shallow pan.
- Arrange the ayungin in a single snug layer over the aromatics.
- Pour in vinegar, water, and fish sauce. Bring to a boil uncovered and do not stir for the first 3 minutes.
- Lower to a gentle simmer, cover partly, and cook 10–15 minutes.
- Add the chili and spoon broth over exposed fish rather than turning them repeatedly.
- Cook until the thickest fish is opaque and flakes, then adjust the broth with fish sauce or a splash of hot water.
- Rest 5 minutes and serve with rice, moving the fish with a wide spoon.