Good afternoon Noisey people! Here is our lunch that I prepared a while ago. It was a simple but a favorite and healthy Filipino dish called 'Paksiw na Bangus'. 'Paksiw' is a Filipino word which means to 'cook in a vinegar'... I just simmered the Bangus or 'milkfish' for 15 minutes in a mixture of a cup of brown vinegar, a cup of water, and 2 tablespoons of vegetable oil with spices like garlic, onions, ginger, and black peppercorn. After which I added the side dish vegetables like eggplants, ampalaya or bitter gourd, and green chili and simmered for another 15 minutes. The vinegar gave the milkfish and the broth a tangy sour flavor. I added a tablespoon of sugar and 2 tbs of 'Patis' or fish sauce as a substitute for 'Vetsin' or monosodium glutamate for the 'umami taste' to make it more flavorful and savory. As we all know, 'umami' is the fifth taste in humans as distinct from sweet, bitter, sour, and salty. The mildly sweet taste of the milkfish and the bland taste of the veggies complemented the salty-sour broth. Then I cooled the whole dish inside the refrigerator for an hour before serving it for lunch. You are maybe wondering why?🤔 You see, Paksiw is tastier when it is eaten cold! Yeah, and the boys just prefer it that way and partner it later with hot steamed rice. Hot and cold?!😮 Maybe it's your first time to hear a meal that is a combination of hot and cold, haha!😆 Weird? Yeah, but, I assure you it is absolutely delicious!😋 What do you think of the hot and cold menu, guys? Have you tried eating a 'paksiw na Bangus?'... especially the cold version?😊 Thanks for reading, @Mitochondria Original content💯