Traditional Filipino Paksiw Recipe: A Tasty Vinegar Stew

Ingredients

  • 1 kilogram of fresh fish (use medium-sized fish like milkfish or tilapia)
  • 3/4 cup of vinegar
  • 1/2 cup of water
  • 2 tablespoons of minced garlic
  • 1 small onion, sliced
  • 2 pieces of finger chilies (siling haba)
  • 1 piece of bitter gourd (ampalaya), sliced (this is optional)
  • 2 tablespoons of fish sauce (patis)
  • 1 tablespoon of oil
  • 1 teaspoon of whole peppercorn
  • 1 piece of ginger, sliced thinly
  • 1/2 cup of sliced eggplant (this is optional)

Steps and instructions

  1. Clean the fish thoroughly, removing scales and guts. Make slashes on the sides of the fish to allow the flavors to seep in.
  2. In a pot, arrange the slices of bitter gourd and eggplant at the bottom.
  3. Place the cleaned fish on top of the vegetables. Add the sliced onions, ginger, garlic, and whole peppercorn.
  4. Pour in the vinegar and water. Let it sit for at least 10 minutes to let the fish absorb the vinegar.
  5. Add the fish sauce and oil. Place the finger chilies on top.
  6. Cover the pot and bring to a boil over medium heat.
  7. Once boiling, lower the heat and let it simmer for about 20 minutes or until the fish is cooked and the sauce has reduced. Be careful not to stir it too much to prevent the fish from breaking.
  8. Check the seasoning and adjust according to taste. If needed, add more fish sauce or vinegar.
  9. Once the fish is fully cooked and the sauce has thickened to your desired consistency, remove from heat.
  10. Serve the Paksiw hot with steamed rice. Enjoy your meal!

Tools for making

  • Pot - A medium-sized pot to cook the Paksiw.
  • Knife - A sharp knife to clean and prepare the fish.
  • Cutting Board - A sturdy cutting board to chop the vegetables and prepare the ingredients.
  • Measuring Cup - To accurately measure the vinegar, water, and other liquids.
  • Spatula - A spatula or spoon for stirring and mixing the ingredients.
  • Tongs - Tongs can be helpful for flipping the fish while cooking.
  • Ladle - A ladle for serving the Paksiw onto plates or bowls.
  • Plate or Bowl - To serve the cooked Paksiw.
  • Rice Cooker or Pot - To cook steamed rice, which is typically served with Paksiw.
  • Serving Spoon - To scoop and serve the steamed rice.

Recipe variations

  • Use a different type of fish, such as bangus (milkfish), tilapia, or mackerel.
  • Add vegetables like okra, string beans, or taro leaves to the dish.
  • Replace the vinegar with coconut vinegar or cane vinegar for a different flavor profile.
  • For a sweeter twist, add a tablespoon of brown sugar or palm sugar to the sauce.
  • Add a tablespoon of soy sauce for a savory umami flavor.
  • Include other aromatics like lemongrass or bay leaves for added fragrance.
  • For a spicier kick, increase the amount of finger chilies or add chopped red chili peppers.
  • Try using boneless fish fillets instead of whole fish for convenience.
  • Experiment with different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a unique taste.
  • Add a splash of coconut milk or cream towards the end of cooking for a creamier version of Paksiw.

Recipe overview

Paksiw is a traditional Filipino dish that showcases the country's love for both fish and vinegar. The dish is simple yet packed with flavors - a tangy, slightly bitter stew that is as healthy as it is delicious. This recipe features medium-sized fish like milkfish or tilapia, cooked in vinegar and a blend of savory spices until it absorbs all the delicious flavors. Optional additions of eggplant and bitter gourd also lend a unique depth to the dish. The process is straightforward and requires minimal effort, making it a perfect option for a hearty family meal. Expect a satisfying, savory dish that is best enjoyed hot with a side of steamed rice. Get ready to immerse yourself in the authentic taste of Filipino cuisine with this Paksiw recipe!

Common questions

  1. What type of fish is best for Paksiw?
    Medium-sized fish like milkfish (bangus) or tilapia are commonly used for Paksiw.
  2. Can I use frozen fish for this recipe?
    Yes, you can use frozen fish for this recipe. Make sure to thaw it completely before using.
  3. Is the bitter gourd (ampalaya) necessary for Paksiw?
    No, the bitter gourd is optional. You can omit it if you prefer.
  4. Can I adjust the amount of vinegar and fish sauce?
    Yes, you can adjust the amount of vinegar and fish sauce according to your taste preference. Add more if you like it tangier or reduce the amount if you want it less sour.
  5. Can I add other vegetables to the Paksiw?
    Yes, you can add other vegetables like sliced eggplant or okra to the Paksiw if desired.
  6. Should I stir the Paksiw while simmering?
    It is advisable not to stir the Paksiw too much while simmering to avoid breaking the fish. Just gently shake the pot occasionally to distribute the flavors.
  7. How long does it take to cook the Paksiw?
    The cooking time may vary depending on the size and thickness of the fish. It usually takes around 20 minutes or until the fish is fully cooked and the sauce has reduced to desired consistency.
  8. Can I reheat leftover Paksiw?
    Yes, you can reheat leftover Paksiw. It can be reheated in a pot over low heat or in the microwave.

Serving dishes and utensils

  • Pot - A pot large enough to fit the fish and other ingredients.
  • Knife - A sharp knife for cleaning the fish, slicing the vegetables, and preparing the ingredients.
  • Cutting board - A cutting board to safely chop and prepare the ingredients.
  • Measuring cup - A measuring cup to accurately measure the vinegar, water, and other liquids.
  • Serving plate - A plate or platter to present the cooked Paksiw.
  • Serving spoon - A spoon to serve the Paksiw onto individual plates.

Origin stories

Paksiw is a beloved dish in the Philippines, offering a glimpse into the country's deep-rooted connection to its bountiful waters. The term "paksiw" generally refers to any dish cooked with vinegar and garlic, two ingredients that have been staples in Filipino cuisine for centuries, given their ability to preserve food in a tropical climate. This simple, hearty meal is often made with fish freshly caught from the country's surrounding seas, making it a testament to the Filipinos' resourcefulness and their close ties with nature. It's quite captivating to imagine that this humble paksiw, simmering in every Filipino kitchen, carries with it the story of a people who not only survive but thrive amidst the challenges of their environment.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.