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.
I grew-up ignoring this dish. When my mom serves this for lunch or dinner, I would go straight to the pantry and open a can of ma-ling (a brand of Chinese luncheon meat) or corned beef for myself. I guess that my taste buds are configured for fried meat and sweet foods when I was a kid; I’m sure that most of you can relate.
As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food.
Try Paksiw na Isda recipe and let me know what you think.
Paksiw na Isda Recipe
Ingredients
- 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
Instructions
- 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.
AJ Arbilo says
1st time I cooked paksiw and my husband loves it! I got the taste I was looking for. I don’t know why it took me this long to cook this dish but I’m glad I finally did. Thank you very much! God bless you and your family.
Vanjo Merano says
AJ, thanks for trying this recipe. I’m glad that you guys liked it.
Fery says
I’m always your fan in cooking. Whenever i prepare a meal for my husband I always check your site for the ingredients and procedure. And it always turns out very delicious. Before I’m not fond of cooking and I dint know how but now I can say that I can cook well and delicious. Thank to you site and bog. Really help me a lot with everything especially me OFW who is away from home. God speed. More recipes to prepare.
rafael g. toledo says
maam/sir: how about cream dory,white fish fillet?
rafael g. toledo says
can i use salmon, tuna for paksiw na isda?
Vanjo Merano says
Sure, sir. There aren’t any preferred fish varieties for this recipe. Happy cooking!
Gerald Munar says
I just cooked it this lunch, Thanks. Really good for a healthy diet.
Christian says
This is the first time that i cook fish with sabaw and i nailed it! My wife loves it:) Thank you
Krisna says
10/10 🙂
Karen says
I use salmon for my paksiw and it’s really good! H Mart sells salmon head and trims and they’re inexpensive! I add okra or eggplant! Try it!
eunice says
by the way, how long would it take if i’d use milkfish instead?
Vanjo Merano says
Pretty much the same time. No need to adjust the tim indicated unless you think that it is necessary.
eunice says
happy to learn how to cook this recipe 🙂 but i don’t have hasa-hasa at home, could i use milk fish instead? thank you 🙂
Vanjo Merano says
Sure, you can use milkfish.
Sidney Aquino says
…please don’t use Salmon with this dish! Salmon’s flavor is too strong and can clash with the ingredients: I suggest you use these first, in order from tastiest:
1. Pampano
2. Sea Bass
3. Tilapia
Thanks!
Sidney Aquino says
My favorite filipino fish dish! I add slices of eggplant, bokchoy and lemon grass powder to add more veggies while the lemon grass combines with the vinegar well. I also don’t like bitter melon so I omit that. My favorite fish to use with this dish is PAMPANO, because I love the texture and the bonelessness! YUMMY!
aaroncalgary says
This is a personal favorite of mine. My girlfriend approved so I am pleased. She’s pinoy