Paksiw na Isda: Fish Simmered in Vinegar
Paksiw na isda is fish gently simmered in vinegar with ginger, garlic and long peppers. It is sharp, salty and clean, and a classic home dish.
About Paksiw na Isda
Paksiw na isda is fish simmered in vinegar with ginger, garlic and long chilies. It is a sharp, savory dish and a classic home meal that keeps well. Paksiw means cooked in vinegar, a preservation method as well as a flavor.
Paksiw na isda is a home-style Filipino dish that is as practical as it is tasty. Cooking in vinegar preserves the fish, so the dish keeps for days without refrigeration in traditional kitchens. It is a good choice for fish that is a day old.
Ingredient notes
- Whole fish: mackerel, bangus or tilapia work well.
- Cane vinegar: the cooking liquid and preservative.
- Ginger and garlic: reduce fishiness and add aroma.
- Long green chilies: add flavor with mild heat.
Tips for the best Paksiw na Isda
- Layer the aromatics. Under the fish.
- Do not stir at first. Let the vinegar cook.
What to serve with Paksiw na Isda
Serve with steamed rice.
Variations and substitutions
- With eggplant: add eggplant.
- Pata: see Paksiw na Pata.
Storing and reheating
Refrigerate for up to 4 days; the flavor improves. Reheat gently.
Frequently asked questions
Why does my paksiw smell strongly of vinegar?
Let the vinegar boil first without stirring so the sharp smell cooks off.
Can I use fish fillets?
Whole fish is best because it holds together.
