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Main course · Filipino

Paksiw na Isda (Fish Stewed in Vinegar and Ginger)

30 min Serves 4 ~163 kcal/serving ~£9.00 (£2.25/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g sea bass fillets
  • 100 ml white wine vinegar
  • 25 g fresh ginger, sliced
  • 4 garlic cloves
  • 2 fresh green chillies
  • 2 bay leaves

Nutrition (per serving)

Calories
163 kcal
Protein
28.1 g
Carbohydrate
2.4 g
of which sugars
0.5 g
Fat
3.8 g
of which saturates
0.9 g
Fibre
0.3 g
Salt
0.26 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Put the white wine vinegar, ginger, garlic, green chillies and bay leaves in a pan with 150ml water and bring to the boil.

  2. 2

    Simmer uncovered for 5 minutes without stirring to let the vinegar lose its raw edge.

  3. 3

    Add the sea bass fillets, cover and simmer for 8-10 minutes until the fish flakes easily and is cooked through.

  4. 4

    Season with a little salt and serve with steamed rice.

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