Paksiw na Isda — Filipino Vinegar-Braised Fish Stew

Cut the rinsed fish into thick 4 cm pieces; leave small fish whole. Cut the ginger into thin matchsticks, the onion into rings, and the zucchini into thick finger-length pieces. Crush the garlic cloves but do not chop them; whole crushed cloves give the sauce a milder flavor.

Spread the ginger, garlic, and half the onion over the bottom of the pot. Arrange the fish in a single layer on top, then place the remaining vegetables and whole peppercorns around it. Layering keeps the fish from sticking to the bottom and avoids the need to stir.

Pour the vinegar, water, salt, and oil around the edge of the pot; the liquid should come halfway up the fish without covering it. Place the whole chilies on top. Cut chilies would make the entire pot too hot; whole chilies add aroma without as much heat.

Cover the pot and bring it to a boil over medium heat. Do not lift the lid or stir for the first 8 minutes. The vinegar boils during this time and loses its sharpness; lifting the lid too early drops the vinegar vapor back into the pot instead of letting it escape, leaving a raw flavor.

Lift the lid, add the zucchini, and cook for 8 more minutes, until tender. Do not stir; hold the pot by its handles and shake it instead. The fish is done when the flesh separates easily from the bones.

Remove the pot from the heat and let it stand, covered, for 5 minutes so the sauce can soak into the fish. Serve with hot rice. Refrigerate leftovers for up to 2 days; the vinegar’s sharpness will mellow by the next day, making the stew taste even better.