Fish Paksiw

Instructions

1. Prepare the fish
   Clean the fish thoroughly, removing scales, gills, and entrails. Cut larger fish into 2-inch thick steaks. If using milkfish, score the flesh on both sides to help the flavors penetrate.
2. Assemble the base ingredients
   In a large shallow pan or pot, arrange the sliced onions, minced garlic, and ginger strips to form a bed for the fish. This will prevent the fish from sticking to the bottom of the pan.
3. Layer the fish and vegetables
   Place the fish pieces on top of the aromatics. Add the eggplant slices around the fish. Scatter the bay leaves, peppercorns, and chilies (if using) over the top.
4. Add the liquids
   Pour the vinegar, water, and fish sauce over the fish. Do not stir. The vinegar should not be stirred until it has come to a boil to prevent a strong acidic taste.
5. Cook the fish
   Cover the pot and bring to a boil over medium heat. Once boiling, reduce heat to low and simmer for 15 minutes without stirring. This allows the fish to cook gently in the acidic broth.
6. Add the greens
   After 15 minutes, add the bok choy or Chinese cabbage on top. Cover and continue to simmer for another 5 minutes until the vegetables are tender but still vibrant green.
7. Rest and serve
   Turn off the heat and let the dish rest for 5 minutes to allow the flavors to meld. Serve hot with steamed white rice. The dish traditionally tastes better after resting for a few hours or overnight.