Fish stew in vinegar

Name: Fish stew in vinegar
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Cuisine: En
Ingredients: 5 pieces Tilapia; ½ cup of white vinegar; 2 pcs thumb-sized ginger; 3 pcs finger chilies; 1 medium onion, chopped; 1 tsp salt; 1 tsp ground pepper; You can also add some vegetables such as eggplant, okra, string beans, ampalaya (bitter gourd) and the surprisingly good "alugbati" (vine spinach or malabar nightshade), if you like.

Main Dish

5 servings

Very Easy

25 min

Ingredients

5 pieces Tilapia
½ cup of white vinegar
2 pcs thumb-sized ginger
3 pcs finger chilies
1 medium onion, chopped
1 tsp salt
1 tsp ground pepper
You can also add some vegetables such as eggplant, okra, string beans, ampalaya (bitter gourd) and the surprisingly good "alugbati" (vine spinach or malabar nightshade), if you like.

Preparation

Preparation5 min

Cook time20 min

In a stainless casserole or pot, spread the chopped onion and julienned ginger on the bottom. Properly arrange the fish on top of them. Evenly sprinkle salt and pepper on top of the fish and slowly pour the vinegar and add about half a cup of water. Finally, place the finger chilies on top.
Over medium heat, cooked the fish uncovered. When the liquid has started boiling lower the heat and let it boil uncovered for some time for the acid of the vinegar to escape. Then place the lid back on and continue cooking on a very low heat. To enhance the flavor of the dish, add about 1 to 2 teaspoons of vegetable oil.
Continue cooking for about 15 minutes. Adjust the seasoning accordingly. Add some more water if you want to have more sauce like my kids. When the sauce has slightly whitens and the chilies are cooked, the fish are ready.
Transfer the dish to a shallow bowl and serve immediately with steamed rice. A dip of patis (fish sauce) and calamansi or lemon where the chilies could be crumbled is a nice accompaniment.