📝 About This Recipe
Paksiw na Isda is a cornerstone of Filipino home cooking, celebrated for its sharp, vinegary profile balanced by the warmth of ginger and the subtle sweetness of fresh fish. This dish utilizes the ancient technique of 'paksiw'—braising in vinegar—which was originally a method of preservation in the tropical Philippine climate. The result is a bright, savory, and aromatic broth that perfectly complements the rich, fatty belly of the Milkfish (Bangus).
🥗 Ingredients
The Fish
- 1 large piece Milkfish (Bangus) (cleaned, scaled, and sliced into 4-5 steaks)
- 1 teaspoon Salt (for rubbing on the fish)
Aromatics and Vegetables
- 2 inch piece Ginger (sliced into thin medallions and bruised)
- 5 cloves Garlic (smashed)
- 1 medium Red Onion (sliced into rings)
- 1 medium Eggplant (sliced into 2-inch wedges)
- 1/2 small Bitter Gourd (Ampalaya) (sliced into rings, optional)
- 2-3 pieces Long Green Chili (Siling Haba) (whole)
The Braising Liquid
- 1/2 cup Cane Vinegar (Datu Puti brand preferred for authenticity)
- 1/2 cup Water
- 1 teaspoon Whole Black Peppercorns
- 1 tablespoon Fish Sauce (Patis) (plus more to taste)
- 1/2 teaspoon Sugar (to balance the acidity)
- 1 tablespoon Cooking Oil (to add richness to the sauce)
👨🍳 Instructions
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1
Clean the milkfish thoroughly, removing the gills and entrails but keeping the dark belly fat intact, as this is the most prized part. Rub the fish steaks with salt and let them sit for 5 minutes.
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2
In a wide clay pot (palayok) or a non-reactive stainless steel pan, arrange a bed of aromatics by placing half of the ginger, garlic, and onions at the bottom.
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3
Carefully lay the fish steaks over the bed of aromatics in a single layer to ensure even cooking.
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4
Top the fish with the remaining ginger, garlic, onions, and the whole black peppercorns.
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5
Arrange the eggplant wedges and bitter gourd slices (if using) around and on top of the fish.
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6
Pour in the cane vinegar, water, and fish sauce. Add the sugar and the long green chilies on top.
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7
Cover the pot and bring the mixture to a boil over medium heat. Crucial: Do not stir the mixture until the vinegar has boiled to avoid a 'raw' vinegar taste.
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8
Once boiling, lower the heat to a simmer. Let it cook covered for about 10-12 minutes.
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9
Drizzle the tablespoon of cooking oil over the dish. This creates a beautiful sheen and mellows the sharpness of the vinegar.
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10
Continue to simmer for another 5 minutes or until the vegetables are tender and the liquid has slightly reduced.
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11
Taste the sauce. If it is too sour, you can add a splash more water or a pinch of salt/fish sauce to balance the flavors.
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12
Turn off the heat and let the dish rest for a few minutes before serving to allow the flavors to deepen.
💡 Chef's Tips
Avoid stirring the pot immediately after adding the vinegar; let it boil undisturbed for at least 3-5 minutes to mellow the acidity. Using a clay pot (palayok) adds a subtle earthy depth to the dish and retains heat better than metal pans. If you cannot find Milkfish, firm white fish like Red Snapper or Pompano make excellent substitutes. For a richer version, you can add a few slices of pork fat at the bottom of the pot before adding the fish. Don't skip the ginger; it is essential for removing the 'lansa' (fishy scent) and providing a warm counterpoint to the vinegar.
🍽️ Serving Suggestions
Serve hot with a side of steamed white jasmine rice to soak up the flavorful broth. Pair with a small saucer of fish sauce (patis) and crushed bird's eye chilies (siling labuyo) for extra heat. This dish actually tastes better the next day as the fish continues to marinate in the vinegar sauce. Complement the meal with a side of crispy fried galunggong (round scad) for a texture contrast. A glass of cold calamansi juice or iced tea works perfectly to cleanse the palate between bites.