Paksiw na Isda (Filipino Fish Stew in Vinegar)

Paksiw na Isda (Filipino Fish Stew in Vinegar)

Contents

• Ingredients
• Instructions
• What Is Paksiw Na Isda?
• What Fish Works Best for Paksiw Na Isda?
• How Do the Recipe Versions Compare?
• Tips and Notes for Cooking Paksiw Na Isda
• Frequently Asked Questions

Paksiw na isda is a Filipino fish stew made by poaching fish in a vinegar broth with garlic, ginger, fish sauce, and green finger chilies. It is a quick, everyday dish served hot with steamed rice, and the sour broth is usually spooned over the rice. Milkfish (bangus) is the classic choice, but other firm fish work well.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 800 g fish (milkfish/bangus works well), cleaned and cut into 1.5-inch-thick pieces if large
• 1/2 thumb-sized ginger, thinly sliced and pounded
• 6 cloves garlic, pounded
• 1 large onion, sliced
• 3 pieces green finger chilies (siling haba)
• 3/4 cup white cane vinegar
• 1 cup water
• 1 tablespoon fish sauce (or 2 teaspoons salt)
• 1 teaspoon whole peppercorns
• 4 pieces bay leaves
• 2 eggplants, sliced (optional)
• 1 small bitter gourd (ampalaya), chopped (optional)
• 10-15 pieces okra, trimmed (optional)
• 1/4 white radish, sliced (optional)

Instructions

1. In a large pot, combine the vinegar, water, fish sauce (or salt), garlic, ginger, and whole peppercorns. Bring to a boil over medium heat.
2. Once the liquid is boiling, gently arrange the fish in the pot. Add the onion, finger chilies, bay leaves, and any optional vegetables you are using. If the liquid does not cover at least part of the fish, add a little more water.
3. Cover the pot and lower the heat to medium-low. Simmer until the fish is just cooked through — about 12 to 15 minutes for the classic vinegar version, or 30 to 45 minutes if you are using a kamias-based version with sliced kamias and very little vinegar. Do not stir the fish too much so it stays in large pieces.
4. Taste the broth and add more fish sauce or salt if needed.
5. Serve hot with steamed rice. Spoon some of the sour vinegar broth over the rice, if desired.

What Is Paksiw Na Isda?

Paksiw is both a dish name and a Filipino cooking method. The term comes from the Tagalog phrase meaning “to cook and simmer in vinegar.” Paksiw na isda is the fish version: fish poached in a vinegar broth seasoned with fish sauce and spiced with siling haba, a long green chili. It usually includes vegetables such as eggplant and ampalaya (bitter gourd). The word paksiw is also used for pork dishes like paksiw na pata and leftover lechon, but those are cooked differently.

What Fish Works Best for Paksiw Na Isda?

Bangus, or milkfish, is the most commonly used fish and the one recommended by Ang Sarap and Panlasang Pinoy. Because the Philippines has over 7,100 islands, fish is a staple, and recipes often adapt to what is available. Perch, tilapia, mackerel, hasa-hasa, pampano, sea bass, and even salmon have all been mentioned as possible choices. Panlasang Pinoy’s author says there is no preferred fish variety, though one commenter on that recipe warns that salmon’s flavor can clash with the vinegar broth. If you use a large fish, cut it into 1.5-inch-thick pieces so it cooks evenly.

How Do the Recipe Versions Compare?

The sources conflict on the vinegar amount, chili count, and simmer time. The classic vinegar versions are finished in about 12 to 15 minutes, while the kamias-based version simmers longer, which is why the header time of 45 minutes is at the high end of the range.

Tips and Notes for Cooking Paksiw Na Isda

• Use white cane vinegar. Ang Sarap’s author specifically recommends any white cane vinegar. Ilocano versions traditionally use sukang-Iloko, a sugarcane vinegar.
• Simmer gently. Fish is delicate, so the quick classic versions only simmer for 12 to 15 minutes.
• Season with fish sauce or salt. Panlasang Pinoy says 2 teaspoons salt can be replaced with 3/4 to 1 tablespoon fish sauce.
• Try it the next day. Ang Sarap notes that, like adobo, paksiw develops more flavor as it matures, so leftovers can taste even better.
• Serve with rice and a dipping sauce. Katerno Foods pairs it with steamed or garlic fried rice and spicy fish sauce or soy sauce as a dip.

Frequently Asked Questions

What is the difference between paksiw and pinangat?

Pinangat na isda is a related dish that may sometimes be called paksiw, but it is soured with fruits such as calamansi, kamias, or tamarind instead of vinegar, according to Wikipedia.

Can I use kamias instead of vinegar?

Yes. The Steemit kamias version uses 14 sliced kamias with only 1 teaspoon vinegar and 2 cups water. The kamias provides the sour taste, and the dish simmers for 30 to 45 minutes.

What vinegar is best for paksiw na isda?

Ang Sarap’s author answered this directly: any white cane vinegar works well. Ilocano paksiw recipes often use sukang-Iloko, a local sugarcane vinegar.

How do I make paksiw less sour?

One reader comment on Ang Sarap says her father added a little sugar to make the dish slightly sweeter. The main recipes do not include sugar, though. You can also serve it with plenty of hot rice and spoon only a little broth over the rice.

What are common regional versions of paksiw na isda?

• Inun-unan is a Visayan version spiced mainly with ginger, with little or no water and usually no vegetables.
• Ginataang paksiw na isda is a common variant that adds coconut milk to the vinegar broth.
• Ilocano paksiw often uses sukang-Iloko and bugguóng, with vegetables like okra, saluyot, eggplant, bitter melon, and taro.
• Paksiw na dilis is made with anchovies and is sometimes wrapped in banana leaves.

Related guides

• Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
• Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk
• Grilled Bangus (Inihaw na Bangus): The Ultimate Guide to Filipino-Style Grilled Milkfish
• Sinigang na Hipon Recipe: The Complete Guide to Filipino Shrimp Sour Soup
• Sweet and Sour Fish (Filipino Style)

Sources

• Paksiw
• Paksiw na Isda - Ang Sarap