Paksiw na Isda (Fish cooked in vinegar)

Paksiw na Isda (Fish cooked in vinegar)

Vinegar is undoubtedly my favorite condiment. I have it in different colors (white, brown, black) and different varieties (you name it, I have it!) Have you tried dipping fried tofu in vinegar mixed with chopped onions? Heaven!

Paksiw na isda, or fish cooked in vinegar, is another popular dish from the Philippines. It is next to Adobo and Kare-kare in my bucket list of Filipino-dishes-to-cook-and-eat-before-I-die.

Paksiw na isda is usually cooked with green finger chillies and eggplant but I didn’t have any so I used radishes and some preserved chillies I have in the fridge. Have you tried fresh radishes dipped in vinegar and chopped onions? Heaven number two!

Paksiw na isda (fish cooked in vinegar)

• 3/4 cup vinegar (rice, palm, cane or coconut vinegar)
• 1 knob ginger, thinly sliced
• 4 cloves garlic, minced
• 1 cup water
• 1/2 tbsp whole peppercorns
• fish sauce (start with a tablespoon and add to taste)
• pinch of white sugar (optional)

• 1 medium round fish (around 800g), cut into pieces or 1 whole flat fish
• 1 medium onion, sliced into rings
• 4 bay leaves
• 2 radishes, sliced (you can use eggplant instead)
• red or green chillies (finger chillies if you have them)

Method

1. Mix the first 7 ingredients in a sauce pan. Bring to a boil over medium heat.
2. Add the next 5 ingredients. Cover the pan and simmer for 15 minutes.
3. Best served with sinangag (garlic fried rice), but steamed rice is OK too!

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