Paksiw na Bisugo sa Sampalok. Paksiw sa sampalok is also called pinangat in the Tagalog region. We can also name our recipe for today Pinangat na Bisugo. Pinangat is similar to paksiw instead of using vinegar the recipe uses kamias or sampalok.
Bisugo is always cooked paksiw in our household, there are other ways to cook bisugo but I love paksiw na isda. Cooking our Paksiw na Bisugo sa Sampalok is similar to all our paksiw na isda sa sampalok dishes.
Here is the recipe of our Paksiw na Bisugo sa Sampalok.
1 kilo bisugo, scaled and innards removed
2 cups green tamarind fruits
1/2 head garlic, crushed, peeled
1 small onion, peeled, quartered
2-3 thumb size ginger, skinned, sliced
1/2 tsp. cracked pepper corns
2-3 green long chilies
2-3 red chilies
1-2 stalks leeks trimmed, cut into 2 inches lengths
In a medium sized sauce pan arrange the green tamarind fruits, ginger, garlic and onion at the bottom. Arrange the fish side by side then add enough water to cover the fish, Season with salt to taste and add in the cracked pepper corns. Add in the red chili, green chili and leeks on top. Drizzle with some cooking oil. Cover and simmer at low heat for 10 to 15 minutes or until most of the liquid has evaporated. Serve hot with a lot of rice.