It refers to a traditional Filipino dish where fish is simmered in vinegar along with garlic, ginger, and spices—sometimes with vegetables like eggplant, ampalaya (bitter gourd), or radish.
Cooking Tips:
• Always add vinegar before water and avoid stirring early to prevent the fishy smell.
• If using bony fish, gently shake the pot instead of stirring.
• Use fresh, firm vegetables to avoid sogginess.
Ingredients Tips:
• Galunggong, tilapia, or bangus can be used as alternatives.
• Coconut vinegar adds depth and aroma—adjust to your preferred sourness.
• Add chili or ginger slices for extra warmth and spice.
“Fish Stewed in Vinegar” or simply “Paksiw na Isda.”
It refers to a traditional Filipino dish where fish issimmered in vinegar along with garlic, ginger, and spices—sometimes withvegetables like eggplant, ampalaya (bitter gourd), or radish.
Ingredients
Main Ingredients:
- 1 kg bigeye scad fish matambaka or galunggong, cleaned
- ¼ kg pork fat cut into chunks
- 1 small onion sliced
- 1 head garlic crushed
- 2 thumb-sized ginger sliced thinly
- 1 small tomato sliced
Vegetables:
- 1 small bitter gourd ampalaya, sliced
- 1 small radish sliced
- 1 pc eggplant sliced
- 4 –8 pcs long green pepper
Seasoning & Liquid:
- 1 tbsp sinigang mix powder
- 1 tsp salt
- ½ tsp ground black pepper
- 2 pcs dried bay leaves
- ¼ cup vinegar
- 3 tbsp coconut vinegar
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 cup water
Instructions
Assemble the Paksiw:
- In a deep pot, layer pork fat at the bottom.
- Add sliced onion, garlic, ginger, and tomato over the pork.
- Gently place the cleaned fish on top of the aromatics.
- Add bitter gourd, radish, eggplant, and long green peppers.
- Sprinkle sinigang mix, salt, black pepper, bay leaves, and sugar over everything.
- Pour in vinegar, coconut vinegar, fish sauce, and water.
Cook the Paksiw:
- Cover the pot and bring to a boil over medium heat.
- Once boiling, lower the heat and simmer for 20–25 minutes or until vegetables are tender and fish is cooked through.
- Avoid stirring to prevent the fish from breaking apart.
- Taste and adjust seasoning if needed.
Serve:
- Serve hot with steamed rice. Enjoy the tangy broth and tender fish with vegetables.
