Sunday, 14 April 2013

Paksiw na Bisugo

I admit, when it comes to cooking, paksiw na isda  is my weakest point.  I'm never good at it specially.  I have tried my hands on this dish but I am always unsuccessful. That's why when my husband likes to eat paksiw na isda , he takes charge of cooking.

Paksiw is a simple common Filipino dish where the fish (sometimes vegetables and other meat) are cooked/stewed/simmered in vinegar.  The paksiw method of cooking was used by our ancestors to preserve food.  Some Filipinos, deprived of owning a refrigerator, are still using this method (aside from sun-drying) to preserve their food so that the fish they bought during market days will last for several days.

Anyway, here is my husband's PAKSIW NA BISUGO
( )


Bisugo or any fish, gutted and cleaned - 2 pcs
Ginger, diced and crushed - 1 thumbsize
Garlic, crushed - 6 cloves ++
Onions, diced - 2 medium
Vinegar - just enough to cover the fish
Water - very small amount only
Green chilis (not hot) - around 20 pcs or more
Salt to taste
Black Peppercorns

Cooking Procedure:

Dump all the ingredients in a pot in this order:  ginger, garlic, onions, topped with the fishes then the green chilies.  Then pour the vinegar and water with the seasonings.  Cook under medium fire until most of the liquids have evaporated.


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