Paksiw na Bangus

In light of the spoon incident, I wanted to post this dish that cannot be eaten with a fork and knife (I'd like to see someone try), but begs to be eaten by hand. Milkfish or Bangus is the national fish of the Philippines. It is a delicious fish, but it makes you work for your pleasure. Is that a Filipino trait too? I don't know ;-)


After paying for the exorbitant price (with eyes wide-shut) they were selling this fish at the oriental market for (a bag of 4 pieces of frozen baby milkfish was $3.74!), I had Asi help me cook this dish, since she is also my only helper in eating it. We two are the only ones with patience to pick all the bones out and eat with our hands. While I usually like this cooked almost dry, Asi got carried away with the computer and forgot about keeping an eye on the stove. At least it didn't burn **eyes rolling**. Cooking it is very simple.

INGREDIENTS:
1 milkfish, cut into pieces
1 inch of ginger sliced thin
1 onion, sliced
3 cloves of garlic, crushed
1/4 cup of apple cider vinegar
2 teaspoons of salt
1 jalapeno pepper

Place all the ingredients in a pot and bring to a simmer over medium heat. Turn the heat down and cook until juices are reduced to your desired consistency. Don't do like Asi and dry it out thoroughly. You'll want some pan juices to spoon over hot steaming rice. Best eaten with hands.