Paksiw Recipe

Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables. Paksiw na baboy is pork, usually hock or shank, cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Paksiw na lechon is roasted pork lechon meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.

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
  
  

  Cooking Procedure

  1. Heat a pan and cooking pot then pour-in vinegar and water.
  2. Add salt and whole peppercorn then stir. Bring to a boil.
  3. 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.
  4. Turn off the heat and transfer to a serving plate.
  5. Serve hot with steamed rice. Share and enjoy!

  Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.
  Number of servings (yield): 2