Paksiw na Bisugo sa Kamias. My new Kamias plant has been bearing fruits for some months now. The thing is the plant have been producing fruits more than what we could use. I wish I could make some Kamias Jam from the excess fruits but the problem is, because it is still a new plant the extra fruits that the plant is producing are not enough to make a Kamias Jam.
Because of the endless supply of Kamias I am now cooking my Paksiw na Isda with Kamias. Now I want to share to you my most recent one, Paksiw na Bisugo sa Kamias. Of course the recipe is not new I have cooked and posted some Paksiw na Isda with Kamias before. Please check the link list below to check the post.
Basically cooking my Paksiw na Bisugo sa Kamias is more or less similar to the above, here is the recipe, try it.
1 kilo medium size bisugo
1/2 head garlic, peeled, crushed
2-3 thumb size ginger, skinned, cut into thin slices
1 medium size onion, peeled, sliced
1 tbsp. crushed peppercorns
3-5 green long chili
2 cups sliced kamias
Remove gills and innards of the bisugo by cutting the under belly of each fish. Wash fish thoroughly and drain. In a medium size sauce pan put half of the garlic, the onion, ginger and sliced kamias at the bottom. Arrange the bisugo side by side. Add 1/2 to 2/3 cup of water, then add the remaining half of the garlic, the onion, ginger and sliced kamias on top. Add in the green long chili and crushed peppercorns. Season with salt and drizzle with cooking oil. Cover and simmer in medium heat for 10 to 15 minutes or until the fish are cooked and until most of the liquid has evaporated. Serve with fish sauce and kalamansi dip.