Paksiw Na Isda Recipe

Fish Poached in Vinegar and Ginger

Paksiw Na Isda

Paksiw na Isda is an ideal dish for my family back in the days in the Philippines. This simple dish is not only delicious it also does not required refrigeration and not having have a refrigerator back then this dish was often found in out dining table since it can set for a couple of days without any worry that it will go bad. Paksiw is quick and easy to make and it will satisfy the taste buds of your entire family and if you have leave over rest assured that it will taste just as good the next time you serve it to your family.

• 3 cloves garlic, peeled and crushed
• 2 in (5 cm) fresh ginger, sliced
• 1/2 teaspoon black peppercorns, cracked
• 11/3 cups (325 ml) water
• 1/2 cup (125 ml) Filipino vinegar (suka) or apple cider vinegar
• 1 teaspoon fish sauce (patis) or
• 1/2 teaspoon salt
• 2 finger-length green chilies (siling mahaba)
• 1 whole fish, cleaned and scaled, or
• 4 fish fillets (about 1 lb/500 g total) (sea bass, red snapper or mullet)
• 1 tablespoon oil
• 2 spring onions, thinly sliced, to garnish

1 Bring the garlic, ginger, peppercorns, water and vinegar to a boil in a clay, enamel or non-reactive pot. Add the fish sauce and chilies, and simmer for 3 minutes.

2 Add the fish and oil and simmer, covered, until the fish is cooked, about 10 minutes. Garnish with freshly sliced spring onions and serve immediately.

Serves 4
Preparation time: 15 mins
Cooking time: 20 mins