I grew-up ignoring this dish. When my father serves this for lunch or dinner, I would go straight to the pantry and open a can of corned beef for myself. I’m sure that most of you can relate. But for now on, I actually like to eat this dish, when my mama told me that we don’t have another dish to cook in that day and when I taste it I appreciated the taste of this simple dish its like a Lechon Paksiw. This dish taste sour that having a little sweetness that suit to my tongue. So Delicious! It’s about time to you to learn and experience to cook this dish through the ingredients and procedure that I listed below or else you wouldn’t have had experienced the pleasures in trying different Filipino Food esp. this Paksiw na Isda. You need to try to taste it and you will like it. It is so easy to cook!
- 2 pieces fish (about half a pound each), cleaned and scales removed
- 1 knob ginger, sliced and pounded
- 6 cloves garlic, skin removed
- ½ cup vinegar
- 1 cup water
- 1 medium onion, sliced
- 1 small bitter gourd, chopped (optional)
- 3 pieces finger chili
- 2 teaspoon salt
- 1 teaspoon whole peppercorn
- Heat a pan and cooking pot then pour-in vinegar and water.
- Add salt and whole peppercorn then stir. Bring to a boil.
- Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
- Turn off the heat and transfer to a serving plate.
- Serve hot with steamed rice. Share and enjoy!
- Note: You may substitute salt with ¾ to 1 tablespoon fish sauce.