Paksiw is a popular traditional Filipino dish cooked in vinegar and best served with hot rice or garlic fried rice. I prefer it with fish sauce or fish bagoong with chili on the side. Fish is usually used in this dish, however pork can also be used like Paksiw na Pata or Paksiw na Lechon.
Basic Paksiw consists only of choice of fish, vinegar, ginger and salt or fish sauce for seasoning. Whenever I cook this dish, I always add about 4-5 cloves of garlic and about a tablespoon of oil. Eggplant, native ampalaya (bitter gourd) and finger peppers can also be added.
In this recipe, I used Bangus/Milkfish, bitter gourd and finger peppers.
Ingredients:
1 medium size - Bangus / Milkfish ( cleaned, sliced into steak cut)
6 pcs. - Native Ampalaya / Bitter Gourd (cut in half vertically)
6 pcs. - Finger Peppers
1 Thumb size - Ginger ( Sliced thinly and pounded)
5 cloves - Garlic (pounded)
1 cup - water
Fish sauce or salt to taste
Let's Cook!
- In a pot, put half of the ginger, garlic and fish. Then add the remaining ginger and garlic on top of the fish.
- Pour vinegar, water and fish sauce. Bring to a boil until fish is done.
- Reduce heat, and then add the ampalaya and oil. Simmer for 3 minutes.
- Lastly, while simmering, toss in the finger peppers. Adjust the seasoning, cover and turn off the heat.
- Serve with hot rice or garlic fried rice. Enjoy!
