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
  • 15
    minutes preparation time
  • 20
    minutes cooking time

INGREDIENTS

  1. ½ kg bangus belly , cut into 4 servings 
  2. ½ tsp UFC Iodized Salt
  3. ½ tsp UFC Whole Pepper , cracked 
  4. 1 pc  sili pansigang 
  5. ½ Tbsp crushed ginger 
  6. ¼ cup DATU PUTI Vinegar 
  7. ½ cup water 
  8. 1 pc small ampalaya, sliced 
  9. 1 pc small eggplant, sliced 
  10. 1 pc labanos, sliced

PREPARATION

  • 1. Season bangus with UFC Salt and UFC Whole Pepper.  Arrange fish, sili and ginger in pot. 
  • 2. Add Datu Puti Vinegar. Allow to simmer uncovered .Add water then  cover and simmer for 20 minutes.   
  • 3. Boil water and blanch vegetables until just cooked .  Drain and  add to fish.  Serve with DAtu Puti Vinegar  as dip.
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