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


  1. 500 grams Bangus belly, cut into 4 serving pieces per belly
  2. ½ teaspoon Fine salt
  3. ½ teaspoon Black peppercorn, crushed
  4. 1 piece Finger sili
  5. ½ tablespoon Ginger, crushed and sliced
  6. ¼ cup Datu Puti Vinegar
  7. ½ cup Water
  8. 1 piece Small ampalaya, quartered or sliced diagonally
  9. 1 piece Small eggplants, quartered or sliced diagonally
  10. 2 pieces Labanos, quartered or sliced diagonally
  11. 2 tablespoons Datu Puti Fish Sauce, as dipping sauce


  • 1 Season bangus with half teaspoon each of the salt and black peppercorn.
  • 2 Turn the bangus and repeat the process with the remaining salt and peppercorn to season it evenly.
  • 3 Arrange the bangus, finger sili and ginger in a casserole.
  • 4 Pour in Datu Puti Vinegar, cover, and bring to a boil.
  • 5  Lower the heat and pour in water. Let it simmer, about 20 minutes still covered, until done.
  • 6 Blanch the ampalaya, eggplants and labanos to keep these firm. Add to the paksiw after it is done.
  • 7 Serve with Datu Puti Fish Sauce as dip.
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