Last updated on April 3rd, 2024 at 09:50 am
Paksiw na isda is one of the simplest and easiest Filipino fish recipes. Ready in under 30 minutes, enjoy fish with a sharp punch slowly cooked in vinegar flavored with spicy ginger, balanced with the sweetness of the onion and seasoned with salt and pepper.
Paksiw na isda or fish cooked in vinegar like pesang isda is a straightforward Filipino way of cooking. Gather the fresh ingredients, put them in the cooking pot, cook and you have a bright, uniquely sour and savory dish. Fish simmered in vinegar is not only a comforting dish because it reminds me of home but also my mum’s way of cooking. She did not give me any measurements for any recipes but showed me how things were done. From choosing the fresh fish to cleaning and gutting it and eyeballing the ingredients. She knew the recipes by heart and could tell from the smell while cooking if something was right or wrong. Paksiw na isda is one of the dishes that she has mastered. This dish like Filipino chicken adobo and Filipino chicken curry is great the day after as the flavors have been left to develop overnight. It is not uncommon to save leftovers or cook a big batch of paksiw as cooking in vinegar and salt makes the dish last longer. Like pickled food, paksiw is preserved in vinegar. Most fish are suitable for this recipe, the most popular fish are hair-tail mackerel and milkfish. It is also common practice in households to cook milkfish the paksiw way with scales. Scaled or descaled is what we need to find out. I will update this post when I find more data on why scaled fish is used to stew fish in vinegar.
What is paksiw na isda?
Paksiw is a Filipino way of cooking which means cooking in vinegar. Isda is fish. Hence, paksiw na isda is fish cooked in vinegar.
Ingredients
Fish fillets – (cod, haddock, tilapia or bone-in fish such as milkfish, tilapia, mackerel, and sea bream) Choose the freshest fish you can find. Traditionally, bone-in fish is cooked using this recipe but it is possible to use fish fillets. A shorter cooking time is to be kept in mind when cooking fish fillets but because this is a vinegar-based dish, the fish does not flake as much.
Onion – sliced, adds sweetness and balances the spice
Ginger – crushed and sliced, adds spicy, warming flavor
Vinegar – use white, cane vinegar, cider vinegar or distilled vinegar
Salt – for seasoning, use fish sauce in place of salt for a more fish taste
Black peppercorns – add heat and spice
Pepper – banana pepper is commonly used in the Philippines but if it is not available, try Turkish green pepper or any pepper of choice depending on how hot you want the dish to be. Add eggplant, bitter gourd or okra in addition to pepper
Water – a splash of water or fish stock, water would be just fine but the fish stock will make the stew taste better if you have the time.
How to cook paksiw na isda?
Traditionally cooked in a clay pot but a saucepan works too.
1. Lay or arrange the fish fillets skin side down on a pan followed by the onion and ginger.
2. Pour the vinegar and garlic.
3. Add the salt and pepper and the chilli pepper.
4. Turn the heat to medium and let it come to a boil.
5. When it comes to a boil, simmer for 5 minutes and check if the fish is cooked. If not, cook for a few more minutes, check and turn the heat off once the fish is cooked.
6. Transfer to a serving bowl and serve with rice.
How to serve
1. Serve hot with a bowl of rice along with other dishes.
2. Paksiw goes well alongside garlic fried rice.
How to store the fish stew
If you have leftovers, be sure to cool the dish to room temperature and refrigerate in an airtight container for up to a week. Reheat properly after refrigeration.
Can you make paksiw with other proteins?
Fish is the most popular option for paksiw but pork especially pork hock and leftover roast suckling pig is also used. Make it vegan by using eggplant/aubergine, okra or tofu.
Watch how to make it. You might want to take a look at how it is cooked here.
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Let’s get cooking!
PAKSIW NA ISDA
Ingredients
- 300 grams 300g fish fillets cod, haddock, tilapia, milkfish
- 1 small onion
- 1 inch knob ginger
- 1 pepper
- 1/4-1/2 tsp salt
- 1/8 tsp black pepper corn
- 1/4 cup vinegar
- splash water
Instructions
- Lay or arrange the fish fillets skin side down on a pan followed by the onion and ginger and pepper.
- Add the salt and pepper and the chilli pepper.
- Pour the vinegar and water.
- Turn the heat to medium and let it come to a boil.
- When it comes to a boil, simmer for 5 minutes and check if the fish is cooked.
- Transfer to a serving bowl and serve with rice.
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