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