Inun Unan Recipe (Visayas Paksiw)
This inun unan recipe is a version of paksiw from the Visayas region. This is a very simple dish made of vinegar, ginger, peppercorns, and fish.
Servings 4 people
Calories 452kcal
Cost $6
Ingredients
- Any local fish (scaled, gutted, sliced into halves, and seasoned with salt and pepper)
- Any local vinegar (store-bought ones are okay too, but won’t smell as good)
- Crushed garlic (lots and lots of it, i.e. for a dozen medium-sized fish, use 1 big head of garlic)
- Sliced onions (lots and lots of it, maybe 2-3 bulbs)
- Crushed ginger (lots and lots, like maybe a third of your palm)
- Salt
- Black pepper (crushed and corns)
- 1 tbsp ginamos (fermented fish if available)
- Cayenne peppers (siling espada, optional, or bird’s eye chilies if you want to increase the spiciness)
- Young mango leaves (1 per piece)
- Used cooking oil (oil used to fry pork is preferred)
Instructions
- Mix everything in a bowl, except for the fish, mango leaves, cayenne peppers, and used cooking oil.
- Adjust the taste to your liking.
- Add the fish and gently mix with your hand for 3 minutes or so.
- Wrap each fish with mango leaves and place in a thick pan or clay pot (include some of the spices if you like).
- Pour all the marinade on top, including the cayenne peppers.
- Turn heat on medium and wait for it to boil uncovered.
- When it starts to boil, lower the heat to its lowest and simmer away covered for at least 1 hour or until the marinade is almost gone.
- Pour the used cooking oil before transferring the dish to a plate. Add some of the concentrated oily broth.
- Drizzle more used cooking oil upon serving.
- Enjoy with rice with the broth drizzled on it.
Nutrition
Calories: 452kcal
