Easy Paksiw na Isda Recipe You Should Try Today

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Paksiw na Isda is a classic Filipino fish dish made by simmering fish in vinegar with garlic, ginger, and vegetables.

This sour and savory dish is a staple in many Filipino households, valued for its simplicity and the way the vinegar preserves the fish’s freshness. It’s a comforting meal that’s perfect for any time of the day.

Equipment Needed

Medium pot with lid
Knife and cutting board
Wooden spoon

Ingredients

1 lb (500 g) fresh fish (such as tilapia, bangus, or galunggong), cleaned and sliced
1/2 cup vinegar
1/4 cup water
2 cloves garlic, crushed
1 thumb-sized piece of ginger, sliced
1 small onion, sliced
2–3 pieces long green chilies (siling haba)
1 small eggplant, sliced (optional)
Salt and pepper to taste

Directions

Preparation time: 10 minutes, Cooking time: 20 minutes, Total time: Approximately 30 minutes

Prepare the Fish and Ingredients: Clean and slice the fish, if not already prepared. Crush the garlic and slice the ginger, onion, and eggplant.
Arrange Ingredients in the Pot: In a medium pot, layer the fish pieces, garlic, ginger, onion, green chilies, and eggplant. Pour in the vinegar and water.
Simmer the Fish: Bring the mixture to a boil over medium heat without stirring. Once boiling, lower the heat and let it simmer for about 15–20 minutes until the fish is cooked through. Season with salt and pepper to taste.
Serve: Remove from heat and serve hot with steamed rice.

How to Serve

Paksiw na Isda is best served with steamed rice to balance its tangy flavor.

You can also try adding ampalaya (bitter melon) or okra for extra vegetables, or substitute fish with bangus (milkfish) for a more traditional taste.

Adding a bit of soy sauce or a pinch of sugar can also balance the vinegar’s acidity.

Final Word

Paksiw na Isda’s tangy, comforting flavors make it a delicious and healthy option for any meal.

It’s simple to prepare, full of traditional Filipino taste, and a wonderful way to enjoy fresh fish.

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