Paksiw Na Isda

Paksiw is essentially a vinegar-based dish, augmented by the flavors of ginger and fish sauce. It is the right mix of all of these that makes for a memorable paksiw.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

INGREDIENTS

  • 500 grams Bangus belly, cut into 4 serving pieces per belly

  • ½ teaspoon Fine salt

  • ½ teaspoon Black peppercorn, crushed

  • 1 piece Finger sili

  • ½ tablespoon Ginger, crushed and sliced

  • ¼ cup Datu Puti Vinegar

  • ½ cup Water

  • 1 piece Small ampalaya, quartered or sliced diagonally

  • 1 piece Small eggplants, quartered or sliced diagonally

  • 2 pieces Labanos, quartered or sliced diagonally

  • 2 tablespoons Datu Puti Fish Sauce, as dipping sauce

Preparation

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    1Season bangus with half teaspoon each of the salt and black peppercorn.

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    2Turn the bangus and repeat the process with the remaining salt and peppercorn to season it evenly.

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    3Arrange the bangus, finger sili and ginger in a casserole.

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    4Pour in Datu Puti Vinegar, cover, and bring to a boil.

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    5Lower the heat and pour in water. Let it simmer, about 20 minutes still covered, until done.

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    6Blanch the ampalaya, eggplants and labanos to keep these firm. Add to the paksiw after it is done.

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    7Serve with Datu Puti Fish Sauce as dip.

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    1Season bangus with half teaspoon each of the salt and black peppercorn.

  • No Image Available

    2Turn the bangus and repeat the process with the remaining salt and peppercorn to season it evenly.

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    3Arrange the bangus, finger sili and ginger in a casserole.

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    4Pour in Datu Puti Vinegar, cover, and bring to a boil.

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    5Lower the heat and pour in water. Let it simmer, about 20 minutes still covered, until done.

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    6Blanch the ampalaya, eggplants and labanos to keep these firm. Add to the paksiw after it is done.

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    7Serve with Datu Puti Fish Sauce as dip.

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