Paksiw na Isda
Isda sa Suka at Gata
Paksiw na isda—whole fish simmered in vinegar, ginger, and pepper until the broth is sharp and the meat flakes clean; the everyday Luzon ulam with rice.
Serves 4 · 40m total
The Story
Paksiw is vinegar doing the cooking—no browning parade, no thick sauce, just fish, ginger, garlic, peppercorns, and enough liquid to steam the meat through while the kitchen smells sharp and clean.
Tagalog home cooks use what is fresh at the market: tilapia, galunggong, bangus, or salmon belly. The fish is often fried first so the skin holds, then everything simmers low until the vinegar mellows and the broth turns pale gold.
It is weeknight ulam at its most honest: rice first, fish second, and tomorrow's lunch already solved because paksiw tastes better after a night in the fridge.
Best paired with
Steaming rice, patis with calamansi, and sautéed kangkong on the side.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Frying first keeps the skin from falling apart during simmering.
- ✦Do not stir while cooking or the fish will break—shake the pan gently if needed.
- ✦Paksiw is classic leftover food; flavors meld overnight.
- ✦Use good vinegar—coconut vinegar gives a rounder sourness than plain white.
- ✦Slit chilies if you want more heat in the broth.
Substitutions
- tilapia → galunggong, bangus, or salmon steaks
- coconut vinegar → cane vinegar with a splash of water
- frying step → use fish steaks and simmer gently without fry
Ingredients
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Instructions
- 1
Score fish; season lightly with salt. Fry in oil until golden on both sides; drain.
- 2
In a wide pan, layer ginger, onion, garlic, peppercorns, and half the chili. Place fish on top.
- 3
Mix vinegar, water, and patis; pour over fish—liquid should come halfway up the fish.
- 4
Bring to a boil, then cover and simmer low 10–15 minutes without stirring until fish is cooked through.
- 5
Add remaining chili. Taste—broth should be pleasantly sour, not harsh. Serve with rice.
Kitchen Timer · 15 min prep first
25:00
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