Isdang paksiw is one commonly served variety of fish dishes in Filipino homes. Being a country composed of islands and fishing is a common occupation in the coastal areas and such ease of preparation and simple ingredients makes paksiw na isda an easy alternative to cooking fish through cooking oil, grill or baked. Another advantage is that this type of food is healthy. There are many types of fish that can be cooked in this way. Bangus (milk fish) is one common type of fish used to prepare isda na paksiw.
Madaling ihanda ang paksiw na isda dahil hindi lamang ito mura, madali pang ihanda at healthy pa. Maraming paraan ang pagluluto ng paksiw na isda.
1 /2 kilo fish of choice (milk fish, white fish fillet, sapatero, etc.)
1 bitter melon (ampalaya); quartered
1 eggplant; quartered
3 long green pepper (siling haba)
1 ginger root; crushed
1 head garlic; crushed
1 cup vinegar (suka)
3/4 cup water
Fish sauce (patis)
Soak the quartered ampalaya in salted water to remove the bitter taste. Set aside for 30 minutes.
Arrange fish in a skillet. Top with ginger, garlic, and siling haba. Add vinegar and bring to a boil. Add water, cover, and simmer until the fish is cooked. Add ampalaya, and eggplant. Season with fish sauce according to taste. Cook until the vegetables are done.
Note that paksiw refers to cooking fishes in vinegar and garlic so definitely fish is not the only dish that can be cooked this way. A relatively popular Filipino dish called lechon paksiw is an example of another variation.