Paksiw na Isda (Fish Stewed in Vinegar)

Paksiw na Isda (Fish Stewed in Vinegar)

Paksiw is a type of stew which is based in vinegar and only differs on the type of meat used. Paksiw na baboy uses pork - usually pork hocks. Lechon paksiw uses lechon meat adding ground liver or liver spread. Paksiw na isda uses fish and adds ginger, fish sauce, and some uses siling mahaba (or long chili).

This is our take of Paksi na Isda which we used Blue Mackerel usually found here in Australia. You can use other varieties of fish like Milk Fish (Bangus), Sea Bass, and Tilapia.

Ingredients

1. Blue Mackerel - 1 Kilo
2. vinegar – 1 cup
3. Ginger - 1 whole (sliced)
4. Long Chili - 2 pcs
5. Salt (to taste)
6. Sugar - 1 tablespoon

Procedure

1. In a cooking pot, put the fish - then add the vinegar, ginger, salt, and long chili.
2. Sprinkle the sugar at the top (this will balance the flavour).
3. Heat up the cooking pot and bring to a boil.
4. Add water if necessary
5. Simmer until the fish is cooked and you reach your preferred amount of sauce.

* Best served with rice.

Servings : 6 persons    Preparation Time : 15 mins  Cooking Time : 30-45 mins

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