The smell of inun-unan (paksiw) na isda is something I can identify blindfolded. My mom cooked this dish often and it was definitely a comfort food for her and my dad. I wasn’t a fan of the dish as a kid. Today, I appreciate the simple yet satisfying dish a lot more… and when the crew gets back from the fish market, they often prepare a simple late breakfast or early lunch with whatever they find at the market that was incredibly fresh… This morning that dish was inun-unan na dilis.
Rinse the fish and place it in a pot with vinegar, a little water, salt, ginger, garlic and chillies and let it boil gently until cooked. Some folks add a touch of fat or even patis. The one time we made a similar dish in a palayok, I thought it tasted even better than those cooked in stainless or aluminum pots (actually, don’t use aluminum pots if you are cooking with a lot of acid like vinegar). They also made a seaweed salad to have with the inun-unan/paksiw. Yum.