Sea bream paksiw

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This Filipino recipe for sea bream paksiw - or sea bream poached in vinegar - from Budgie Montoya is a very simple way to prepare whole fish. The resulting dish is, like many classic Filipino dishes, extremely bright with a sharp punch from the Mizkan Shiragiku vinegar and chillies. Chef Montoya recommends cooking the fish in a traditional Filipino claypot, but it also works in a regular saucepan. Because of the high quantity of vinegar, this dish keeps quite well in the fridge for several days.

First published in 2022

Ingredients

Metric

Imperial

Equipment

  • Claypot

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

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

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

First published in 2022

Since being blown away by a meal he enjoyed at The Fat Duck in 2009, Budgie Montoya has made it his mission to make people as happy as he felt that evening. Now, as one of the chefs at the forefront of London’s ever-evolving Filipino food scene, he’s doing exactly that.

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