Sea Bream Paksiw Recipe
by Budgie Montoya
4
60 minutes
Ingredients

  • 30g of ginger, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 sea bream, whole, cleaned and gutted (600-800g)
  • 250g of water
  • 125g of Mizkan Shiragiku vinegar
  • 1 aubergine, large dice
  • 3 red chillies, sliced in half lengthwise
  • salt to taste
  • freshly ground black pepper to taste
  • 3 coriander stalks, leaves picked
  • jasmine rice, for serving
Method
1

Place the sliced ginger and garlic at the bottom of a claypot or shallow pan with a lid, then add the fish on top

  • 30g of ginger, peeled and finely sliced
  • 2 garlic cloves, peeled and finely sliced
  • 1 sea bream, whole, cleaned and gutted (600-800g)
2

Carefully add the water and Mizkan Shiragiku vinegar. Bring the water and vinegar to a simmer then cook the fish, uncovered, over a medium heat for 10-12 minutes. This will help cook out the vinegar

  • 250g of water
  • 125g of Mizkan Shiragiku vinegar
3

Gently place the aubergine and chillies around the fish and cover. Cook on a low heat until the aubergine is tender and the fish is cooked through, 18-20 minutes

  • 1 aubergine, large dice
  • 3 red chillies, sliced in half lengthwise
4

Remove the claypot from the heat and season the fish and aubergine with salt and pepper to taste. Garnish with picked coriander and serve in the claypot with a side of jasmine rice

  • salt to taste
  • freshly ground black pepper to taste
  • 3 coriander stalks, leaves picked
  • jasmine rice, for serving