Lutu-Lutuan Portion: Paksiw na Bangus

There's nothing complicated in this recipe. Here's what we need:
• boneless milkfish

• 3pcs tomatoes, cut into quarter • 1 bulb garlic, crashed • 2 pieces onion, medium size, cut into quarter •  string beans • 1 to 3 pieces siling panigang • 1 cup plain vinegar • 1 cup water • ½ chicken cube • 1 tablespoon black pepper, ground • 2 tablespoon butter • 2 tablespoon olive oil or vegetable oil

Directions:

1. Dissolve the ½ chicken cube in 1 cup of water in a huge sauce pan.
2. Add vinegar and pepper then mix well.
3. Place the milkfish in the mixture and top it with all other ingredients.

4. Put the cover  on and set it on medium fire until it boils for 15 minutes or until the string beans are cooked.

Easy breezy!

Notes:
1. I don't really use salt or fish sauce in cooking paksiw. I use chicken cubes or chicken powder.
2. Never ever stir before the vinegar reaches its boiling point which is around 118 °C or 244.4 °F. Why? Because you don't want the vinegar being undercooked. It'll make the dish taste too sour.
3. I'm no expert in cooking. The methods and techniques I use I got from the cooking shows I watch and from my mom.

Don't forget to leave your comment!


Cheers!
TheAljay™