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Paksiw Na Isda (Fish Cooked In Vinegar)

13 Jun

Paksiw Na Isda Fish Cooked In Vinegar

Ingredients:

  • 6 pcs tilapia fillet or any fish of your choice
  • 3/4 cup vinegar
  • 1 head garlic, crushed
  • Sliced ginger, enough to cover the bottom of the pan
  • Salt and ground pepper to taste
  • 2 tbsp butter (optional)
  • 2 tbsp olive oil or cooking oil

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Procedure:

  1. Place the sliced ginger at the bottom of the pan.
  2. Put a layer of fish fillet and top it salt, pepper, and crushed garlic. Do it over for the rest of the fish fillets.
  3. Put enough vinegar to cover the fish.
  4. Simmer it on low for a long time. Do not stir.
  5. When the vinegar has almost evaporated, put some more salt if desired.
  6. Then put some butter if you want.
  7. Finally, put some olive oil and let it fry for a few minutes.
  8. Serve with rice.


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Paksiw na isda is probably one of my least favorite Filipino dish. Why? It’s because I grew up eating this and sometimes for weeks. We were so poor that we couldn’t afford to buy any meat at all. This is the only food that was easy for mom to cook and what was available. I couldn’t blame her because she was just trying to stretch the budget for as long as possible. It was a hard life. I really got tired of eating Paksiw na isda or any kind of fish. I even made a promise that when I get a chance, I will never eat fish again. I never thought that I would miss it.

But anyway, Paksiw na isda is quite a popular Pinoy food. And of course, everybody from different places cooks this differently. The only thing that is common is that it has vinegar. Vinegar is the main ingredient.

This particular Pinoy recipe of paksiw is from Samar. This is cooked differently in Pasig. Some of my relatives would use fish sauce instead of salt. And they would even put green chili peppers which also add a very good flavor. I love that version of paksiw. This version that I showed on the video was from my mom. It may not be the best paksiw recipe, but I love it because it’s my mom’s. And I grew up eating this food. I may have hated it, but still, every time I eat this now, it kind of reminds me how lucky I am now. It brings back childhood memories.

Homemade Fishball

24 May

Homemade Fishball

Ingredients:

  • 3 Tilapia fillets
  • Salt and pepper to taste
  • 3 cloves minced garlic
  • 1 medium sized chopped onion
  • 2 tbsp minced green onion
  • 2 – 3 tbsp shredded carrots
  • 1/3 cup water, just enough to soak the fish
  • 2 – 3 tbsp flour

Procedure:

  1. Layer the fish in a pan
  2. Season it with salt and pepper
  3. Put just enough water to cover the fish
  4. Boil the fish until the water disappear
  5. Crush the boiled fish
  6. Mix in all the ingredients until the mixture is kind of sticking together
  7. Add some salt and pepper to taste
  8. Roll into ball
  9. Deep fry until golden brown
  10. Serve with any sauce that you want.


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Fishball is one of the most popular street foods in the Philippines. You will see vendors with rolling cart selling this almost everywhere. It’s relatively cheap and tasty that’s why most people like it. Everybody likes it (that includes me). It doesn’t matter whether you are rich or poor. I am pretty sure 100% of the Filipinos who grew up in the Philippines have tried Fishball. And for those who are not in the Philippines, I am sure they miss it. And that is why Nunnie and I are sharing this Pinoy recipe of Fishball to everybody.

The kind of Fishball that you can buy on the streets is pretty bland. What makes it really tasty is the sauce. Without the sauce, then it’s no good. How to make the kind of sauce that those vendors use is still pretty much a mystery for me. I have tried different recipes for the sauce, but still couldn’t figure out the right one.

But anyway, this kind of Fishball that we made at home is already good even without the sauce. Another difference that you can see if you have had Fishball before is the visible chunks of vegetables that we put into the mixture. I was going to blend it all together but decided not to because I realized that I was not trying to imitate the kind of Fishball that is being sold on the streets. This Fishball is way much better, at least from my taste. I say much better because I seasoned it according to my preference.

You can use the already made sweet chili sauce or you can make a vinegar sauce just like what we did. Just put big chunks of red onions, garlic, salt, and pepper into the vinegar and that’s it. I can guarantee that you will like this Filipino recipe.

Inihaw Na Bangus (Grilled Milkfish)

10 May

Inihaw Na Bangus Grilled Milk Fish

Ingredients:

  • One boneless Bangus (Milkfish)
  • Chopped onion
  • Chopped tomatoes
  • Chopped garlic
  • Salt and pepper to taste

Procedure:

  1. Clean the fish and debone it if you like.
  2. Season the fish with salt.
  3. Mix all the ingredients.
  4. Stuff it inside the fish.
  5. Wrap the fish in a foil.
  6. Grill it for about 30 to 45 minutes.

For the sauce:

  1. Mix a combination of soy sauce and lemon or calamansi juice according to your preference.
  2. Add some chopped onion or if you prefer, the cooked stuffing from the fish.
  3. Serve with steamed rice.


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Inihaw na Bangus is quite popular where I grew up.  That is because I used to live half a mile from the sea.  This particular Pinoy recipe is very ordinary and had eaten this almost everyday.  I have to admit that I got tired of almost any kind of fish way back then.  And now that I am away from home, I never thought that I would miss fish.  So when I saw this at our local Asian store, I went ahead and bought it.  Nunnie never had this kind of fish before.  He had tilapia, but he never heard of bangus or milkfish.

The bangus that we bought was imported from the Philippines.  So it was pretty obvious that it was no longer fresh.  And it was expensive!  One deboned bangus was like $6!  But anyway, after we made this Filipino recipe, I was even surprised that it turned out good.  Because the freshness of the fish is everything if you are considering the taste.  I remember when I was still in Samar, we would grill the fish just as soon as it came out from the fishing boat.  And even if we don’t put stuffing in it, if it’s fresh, it would come out very delicious.

I still can’t believe that I will miss those days where we ate fish everyday because that was what’s available.  Now, just thinking about it, I can’t wait to have dinaing na bangus (marinated milkfish), inihaw na tilapia, or even just the ordinary fried tilapia, tinapang bangus (smoked milkfish), and many others.  Though I can buy some here in our local grocery store, it is still nothing compared to the fresh fish that you can get in the Philippines.  Because in the Philippines, if the bangus is fresh, you don’t even have to season it.  Just put some salt maybe and cook it and it will come out perfect.