Today I prepared this dish called inun-unan in bisaya. It is basically fish stewed in vinegar.
Sour dishes are very popular in the Philippines. Calamansi (a citrus similar to lime), tamarind (a brown, peapod-shaped fruit found in Asia and Africa), and vinegar are some of the ingredients we use to add sour flavors.
Paksiw (or pinangat, as it's also known) is a sour stew that uses vinegar to achieve its taste. Another intriguing aspect of this stew is the use of ampalaya, also known as bitter gourd or bitter melon, an Asian vegetable common in Chinese cuisine. This vegetable is available at your local Asian market.
