Paksiw na Isda is a flavorful fish stew recipe cooked in vinegar. A great way to enjoy fish especially with piping hot fried rice!
Alongside steamed stuffed fish, paksiw na isda is one of my husband’s favorite. He especially likes it with chili fish sauce on the side. This paksiw recipe includes bitter gourd, long chilis and eggplant which makes it super healthy and filling. Fish cooked in vinegar is a hearty dish that is simple and easy to make!
What Fish to use for Paksiw
With three prominent bodies of water surrounding the Philippines, it’s one of the major fish producer in the world. With that being said, it’s just natural that most Filipino cuisines involves fish. Paksiw is a staple food in the country particularly in coastal towns of the country. Milk fish or paksiw na bangus is the common choice when making paksiw but there are other types of fish you can substitute it with.
Galunggong (Blue Mackerel Scad) – Also known as round scad is abundant in the Philippines. The fish is usually fried but is also delicious as Paksiw na Galunggong.
Tilapia – Another common version of paksiw because the fish has a mild and sweet taste.
Dorade – Or also known as Gilt Headed Bream is what I used for this recipe. It’s meaty and has rich, succulent flavor.
Why this Paksiw na Isda recipe works!
Aside from the fishes mentioned above, you can experiment on other types of fish depending on budget and availability.
The recipe is straight forward and you can remove other vegetables if it doesn’t suit you.
Some tips for an amiable experience
Clean the fish! Or as the fish monger to clean it for you. This will not only save you time preparing the dish but less hassle on your part.
Use fresh fish if you can, but frozen fish thawed before cooking also works.
Don’t cover the pot in the early stages of cooking, this will allow the aroma from the vinegar to evaporate.
The secret ingredient is always LOVE
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Paksiw na Isda
- 3 medium dorade or fish of choice (cleaned and cut 3 deep, diagonal slits on both sides of the fish.)
- 1 tbsp salt (for seasoning fish)
- 1 knob ginger (sliced)
- ½ cup vinegar
- 1 cup water
- 3 pcs long chilis
- 1 medium sized aubergine / eggplant (sliced)
- 1 bitter gourd (sliced)
- In pot or palayok place sliced ginger, then arrange fish on top.
- Add the vinegar and water then simmer for 10 mins without covering the pot to let the vinegar aroma evaporate.
- After 10 mins, add vegetables and chilis then cover and cook for another 10-20 mins or until the bitter gourd and aubergine is tender. Serve while hot. Bon appetit!