Inun unan is a Filipino dish where fish and vegetables like okra, bitter gourd, eggplant and/or string beans are stewed on vinegar and spices. Similar to paksiw this Visayan version difference Inun unan is spiced primarily with ginger and only fish can be used, paksiw can be cooked with other meats like pork. I know a lot would disagree with my photo as the most traditional Inun-unan uses only fish and no vegetables but I need a little texture for the dish at the same time something to soak all of that wonderful sour flavours so I added eggplants and okra.
You need to have an acquired taste to enjoy this hence most young kids never liked it, I hated it when I was young but now I do sometimes crave for it. It’s not for everyone, its sour, its pungent, its fish its everything you don’t want on a dish but once you started to like it then there is no turning back. It’s a soul food for most Visayans and turning to be mine too.
- 2 pcs milkfish, scaled and sliced into 1.5-inch section
- 3 pcs Asian eggplants
- 12 pcs okra, trimmed
- 1 red onion, sliced
- 1 head garlic, cut in half crosswise
- 1 thumb sized ginger, thinly sliced
- 6 pcs long green or red chillies
- 1 cup cane vinegar
- ½ cup water
- 1 tsp whole peppercorn
- Arrange everything in a pot, cover then turn heat on, slowly bring it to a boil then once its boiling lower heat and simmer for 15 minutes.
- Turn heat off then serve. Best enjoyed in room temperature.