Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork (Paksiw na Pata and Lechon Paksiw are some of the examples) and seafood. Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas. Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.
- 2 pieces fish about half a pound each, cleaned and scales removed
- 1 knob ginger sliced and pounded
- 6 cloves garlic skin removed
- 1/2 cup vinegar
- 1 cup water
- 1 medium onion sliced
- 1 small bitter gourd chopped (optional)
- 3 pieces finger chili
- 2 teaspoon salt
- 1 teaspoon whole peppercorn
Heat a pan and cooking pot then pour-in vinegar and water.
Add salt and whole peppercorn then stir. Bring to a boil.
Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
Turn off the heat and transfer to a serving plate.
Serve hot with steamed rice. Share and enjoy!
Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.