Fish paksiw(paksiw na isda) is a Filipino dish of fish stewed in vinegar broth. The Tagalog version typically adds vegetables like bitter melon. In the Tagalog language, paksiw means stewed in vinegar, and isda means fish.
Fish paksiw commonly uses milkfish(bangus), though other kinds of fish can be used.
Nipa palm vinegar(suka paombong) is a traditional vinegar that works well for paksiw since it is strong, but other types of vinegar should work fine. Coconut palm vinegar(sukang tuba) is a good traditional Tagalog option.
In the Tagalog version, vinegar and water are usually mixed, two parts vinegar to one part water. This may be reversed if less sour is preferred.
In the Visayas, another version of paksiw na isda is know as inun-unan. The main difference is inun-unan typically does not have added vegetables and does not mix water with the vinegar. It may be slightly spicier.
ingredients
- milkfish(bangus) or other fish, scaled and gutted and cleaned, cut into 4-6 pieces
- salt
- garlic, smashed
- shallot, sliced
- ginger, sliced
- peppercorn
- finger chili(siling haba)
- bitter melon(ampalaya), seeded and chopped
- filipino eggplant or okra (optional)
- palm vinegar(suka paombong or sukang tuba) or other vinegar
- water
method
- boil fish, salt, garlic, shallot, ginger, peppercorn, vinegar, water
- simmer low
- add chili, bitter melon
- simmer briefly
- serve with rice