Wednesday, 7 May 2014

Paksiw na Isda

I was suppose to be posting my Chicken & Siomai recipe today but I decided to post my Paksiw na Isda instead. Because... After years of many failed attempts and several kilos of wasted fishes, I did it!!! I was able to cook a delicious paksiw na isda for the very first time in my cooking history:-) 

Cooking Paksiw na Isda has always been my weakness and it was something I am not good at, until last night when I cooked this delicious dish for our supper.  I got a thumbs up from my husband and of course from myself and I am so happy about it.  My tummy and my taste buds were so satisfied finally.

I had been trying to cook paksiw na isda for years now, and most of the time ( if not all the time), my husband and I often ended up disappointed because my paksiw wouldn't taste like paksiw and that frustrated me so much that I refuse to cook paksiw na isda.  My husband, however, kept on encouraging me to cook paksiw na isda   that's the reason why we usually buy cheap white fish so I can experiment on them.  And often time seeing those "unknown
 fishes in the freezer annoyed me because I knew that the husband is expecting me to cook paksiw na isda and he knew all along that I don't know how. It's adding insult to injury you know (pissed-off face)

I love paksiw na isda specially my Mami Tessie's paksiw na bangus and paksiw na galunggong.  I had tried to copy her recipe and methods of cooking but I always failed.  Until this recipe, the fish in my paksiw always ended up fried :-) just so that it won't go to waste.  If it is no longer salvageable, it ended up as food for Big Cat (the ginger stray cat that we are feeding).

I couldn't have made it to this point if not because of the husband's constant prodding (thank you Dear) and  of the tips and suggestions from my good friends who also love to cook and eat :-).  Special thanks to Thea , Marco, and Sharon for their generosity.  My recipe was based on a combination of their suggestions on how to cook paksiw na isda specially on the recipe of Sharon Rimando's Mom.  I added a few tricks of my own too :-)  The sauce, though, only a little was left, was so flavorful, not sour nor vinegary, and it was somewhat creamy.

Paksiw na Isda by the way is a traditional Filipino dish wherein the fish is cooked in vinegar.  It is actually a way of our forefathers and mothers to preserve their fish.



Fish, cut into serving sizes - 2 medium sizes
Vinegar - a cup or just enough to cover the whole fish.
Water - 1/4 cup
Brown Sugar - 1 tbsp
Salt - 1/2 tsp or to taste
Ginger, sliced - 1 inch
Garlic, chopped - 10 cloves
Onions, diced - 1 medium
Black Peppercorns, crushed
Olive Oil - 2 tsp
Eggplant, sliced 
Green Chili Peppers

Cooking Procedure:

1. Place the vinegar and the rest of the ingredients in a pot, except for the eggplant, green chili peppers, and the fish.
2. Stir for a minute to dissolve the salt and sugar.
3.  Dump in the fish, make sure that the mixture totally covers the fish.  Set aside and marinate for at least 30 minutes.
4.  After 30 minutes, throw in the eggplants and green chili peppers then cover the pot. Then turn on the fire.  Bring to a boil and simmer for at least 25-30 minutes.

Serve and enjoy :-)


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