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Inun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables. The name “inun-unan” comes from the Cebuano term “un-un,” which means “vinegar.”
Inun-unan is a comforting and flavorful dish that showcases the use of vinegar in Filipino cuisine. The combination of vinegar, ginger, and other aromatics creates a delicious and tangy sauce that complements the fish. Feel free to customize the recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste.
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To prepare inun-unan, here’s a basic recipe:
Inun-unan
Course: MainCuisine: FilipinoDifficulty: EasyInun-unan is a traditional Filipino dish that is typically made with fish cooked in vinegar along with various seasonings and vegetables.
Ingredients
3/4 kilo of fish (commonly used are small to medium-sized fish like mackerel, catfish, or tilapia)
1 cup vinegar (preferably cane vinegar or coconut vinegar)
1 cup water
1 onion, sliced
2-3 cloves of garlic, minced
1 thumb-sized piece of ginger, sliced
2-3 pieces of chili peppers (optional)
2 tablespoons soy sauce
1 tablespoon brown sugar (optional)
Salt and pepper to taste
Cooking oil
Directions
- Clean the fish thoroughly, removing scales, guts, and gills. Make a few diagonal cuts on both sides of the fish to allow the flavors to penetrate.
- Heat some oil in a pan and fry the fish until lightly browned. Remove the fish from the pan and set aside.
- In the same pan, sauté the garlic, onions, and ginger until fragrant.
- Add the vinegar, water, soy sauce, and brown sugar (if using) to the pan. Stir and bring the mixture to a simmer.
- Add the fried fish back to the pan. Add the chili peppers, if desired. Season with salt and pepper.
- Cover the pan and let it simmer for about 10-15 minutes or until the fish is cooked through and the flavors have melded together.
- Taste the sauce and adjust the seasoning according to your preference. You can add more vinegar for a tangier taste or more sugar for a sweeter flavor.
- Serve the inun-unan hot with steamed rice.
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Other FISH & SEAFOOD recipes may be found HERE.
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