Paksiw na isda is one of the known recipes in many homes in the Philippines.
It may be cooked in different ways, too. In fact, I’ve shared with you one way of cooking paksiw in a separate post. Let me show you another easy way of cooking fish paksiw recipe at home.
I used yellowtail mackerel or round scad or as what it is more known in my country, the galunggong fish for this recipe. Hubby and I like cooking paksiw because we can cook it ahead before actually having the need or urge to eat it.
See, this fish dish is one that gets tastier by the day. We would normally cook it at night time; and enjoy it lunch or dinner the next day. Eating paksiw goes so well with eggs, too – may it be scrambled or sunny side. (Go ahead and try it!)
The downside in having this dish is the battle against the fish bones, though. While this humble dish is oh! so tasty, it sometimes ticks me off when those bones get in the way of my munching pleasures. I absolutely mind the challenge of getting through the tiniest of fish bones before finally having a big chunk of fish meats! But, it is what it is! Patience is a virtue when it comes to eating paksiw na isda.
Cooking it is heaven, though! It is basically a cook-and-forget about it dish. You can do the laundry or watch TV, take care of the baby for crying out loud, as the dish cooks. Put on a timer if you have to so that you wouldn’t forget that you have something on the stove. So there! That’s incentive enough to try this one out. Plus, we cook our paksiw this way and it is certifiably YUM!
Enough of that! Here goes the recipe.
Ingredients:
-Fish, 500g cut in halves
-Onions, 1 whole cut in strips
-Garlic, 6 cloves – 1 head
-Ginger, 1 nub crushed
-Whole peppercorns, 2 tsp
-Salt, 1 tbsp
-Long green chili, 2 pcs
-Chili flakes, 1 tsp (optional)
-Vinegar, ½ cup
-Water, ¾ cup
-Olive oil, 2 tsp
Directions:
1. Place the fish in a pan with cover.
2. Put the onions, garlic, ginger, salt, peppercorns, chilis, vinegar and water unto the pan leaving the fish at the bottom.
3. Start cooking under low heat.
4. Visit the dish after 20 minutes. When the eyes of the fish pops out, the dish is cooked.
5. Simmer for another 10 minutes.
6. Put the olive oil on top of the dish.
7. Turn the heat off.
Done!! Serve it with hot steamy rice. Enjoy!!
It may be cooked in different ways, too. In fact, I’ve shared with you one way of cooking paksiw in a separate post. Let me show you another easy way of cooking fish paksiw recipe at home.
I used yellowtail mackerel or round scad or as what it is more known in my country, the galunggong fish for this recipe. Hubby and I like cooking paksiw because we can cook it ahead before actually having the need or urge to eat it.
See, this fish dish is one that gets tastier by the day. We would normally cook it at night time; and enjoy it lunch or dinner the next day. Eating paksiw goes so well with eggs, too – may it be scrambled or sunny side. (Go ahead and try it!)
The downside in having this dish is the battle against the fish bones, though. While this humble dish is oh! so tasty, it sometimes ticks me off when those bones get in the way of my munching pleasures. I absolutely mind the challenge of getting through the tiniest of fish bones before finally having a big chunk of fish meats! But, it is what it is! Patience is a virtue when it comes to eating paksiw na isda.
Cooking it is heaven, though! It is basically a cook-and-forget about it dish. You can do the laundry or watch TV, take care of the baby for crying out loud, as the dish cooks. Put on a timer if you have to so that you wouldn’t forget that you have something on the stove. So there! That’s incentive enough to try this one out. Plus, we cook our paksiw this way and it is certifiably YUM!
Enough of that! Here goes the recipe.
Ingredients:
-Fish, 500g cut in halves
-Onions, 1 whole cut in strips
-Garlic, 6 cloves – 1 head
-Ginger, 1 nub crushed
-Whole peppercorns, 2 tsp
-Salt, 1 tbsp
-Long green chili, 2 pcs
-Chili flakes, 1 tsp (optional)
-Vinegar, ½ cup
-Water, ¾ cup
-Olive oil, 2 tsp
Directions:
1. Place the fish in a pan with cover.
2. Put the onions, garlic, ginger, salt, peppercorns, chilis, vinegar and water unto the pan leaving the fish at the bottom.
3. Start cooking under low heat.
4. Visit the dish after 20 minutes. When the eyes of the fish pops out, the dish is cooked.
5. Simmer for another 10 minutes.
6. Put the olive oil on top of the dish.
7. Turn the heat off.
Done!! Serve it with hot steamy rice. Enjoy!!
