The Filipino dish paksiw na isda is made with fish cooked in a vinegar-based sauce. The dish is typically prepared by marinating fish in vinegar, garlic, salt, peppercorns, and other spices for a few hours before cooking. Afterwards, the fish is simmered in the marinade along with water, more garlic, ginger, and some vegetables like eggplant and bitter melon until it is fully cooked.
In the Philippines, paksiw na isda is a popular dish because it can be prepared easily and requires only a few ingredients. This dish is frequently served with steamed rice and can be enjoyed as a main course or as an accompaniment to other Filipino dishes. Bangus (milkfish), tilapia, and tuna are some of the most popular fish used in paksiw na isda. Also, tulingan, bangus, galungong, pampano, lapu-lapu, maya-maya can be used.
Select ingredients, such as some vegetables (string beans, eggplant, ampalaya, green chili), which are added to make the dish tasty and produce a intense smell or taste.
Table of Contents
Ingredients
- 1/2 kl pampano fish, cleaned and cut into portion
- 2 medium size eggplant, wwashed and cut
- 1 whole garlic, peeled and chop
- 1 knob of ginger, sliced and pound
- 1 onion, sliced
- 1/2 cup white vinegar
- 1 tsp peppercorns
- 2 pcs finger chilies
- 1 cup water
- 1 tbsp salt
- 1 tsp fish sauce
Cooking method
- In a medium-sized pan, arrange fish. Add garlic, onion, ginger, vinegar, peppercorns and water.
- Turn on the fire into high heat until it boil. Adjust the fire into slow-medium heat and let it boil for 10 minutes.
- Season with salt and fish sauce. Add eggplant and finger chilles, cover and simmer over medium heat for another 10 minutes.
- Taste and adjust seasoning if needed. Best serve with steamed rice while its hot.
Cooking Tips
- Do not overcook eggplant. Soak it with salt water before cutting. Leave sliced eggplant in water to avoid getting darkened.
- You can keep this dish for days. My experience showed the more days you keep, this dish produces a better taste and very tangy.
Paksiw na Isda
Ingredients
- 1/2 kilo pampano fish, cleaned and cut into portion
- 2 pcs medium size eggplant, washed and cut
- 1 pc whole garlic, peeled and chop
- 1 knob ginger, sliced and pound
- 1 pc onion, sliced
- 1/2 cup white vinegar
- 1 tsp peppercorns
- 2 pcs finger chilies
- 1 cup water
- 1 tbsp salt
- 1 tsp fish sauce
Instructions
- In a medium-sized pan, arrange fish. Add garlic, onion, ginger, vinegar, peppercorns and water.
- Turn on the fire into high heat until it boil. Adjust the fire into slow-medium heat and let it boil for 10 minutes.
- Season with salt and fish sauce. Add eggplant and finger chilles, cover and simmer over medium heat for another 10 minutes.
- Taste and adjust seasoning if needed. Best serve with steamed rice while its hot.
Notes
Cooking Tips
- Do not overcook eggplant. Soak it with salt water before cutting. Leave sliced eggplant in water to avoid getting darkened.
- You can keep this dish for days. My experience showed the more days you keep, this dish produces a better taste and very tangy.
