Paksiw na Isda
Paksiw na Isda is one of the simplest and most comforting ways to cook fish in Filipino cuisine: whole fish poached gently in vinegar, ginger, garlic, and a few peppercorns until just cooked through. Unlike sinigang or escabeche, paksiw relies on very few ingredients, letting the natural sweetness of the fish come forward against the sharp vinegar broth. It’s an everyday, budget-friendly dish that’s especially popular using bangus or tilapia.
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Instructions
- In a shallow pan or clay pot, arrange the ginger, garlic, and onion slices in a single layer to keep the fish from sticking.
- Place the fish on top, then pour in the vinegar and water. Add the peppercorns.
- Bring to a boil uncovered over medium-high heat and let it boil for 2-3 minutes without stirring, so the vinegar loses its raw sharpness.
- Lower the heat, cover, and simmer for 12-15 minutes without stirring the fish, just gently swirling the pan occasionally.
- Add the eggplant and green chilies during the last 5 minutes of cooking, along with the fish sauce.
- Season with salt to taste and serve hot with steamed rice.
Cook's Tip
Never stir paksiw with a spoon — lifting and swirling the pan itself keeps the fish whole and prevents it from breaking apart, since the flesh turns delicate once it's simmered in the acidic vinegar broth.