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.
Cooking Like A Pro 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 Yellowtail Paksiw recipe.
Yellowtail Paksiw
Ingredients
- 500 g Fish cut in halves
- 1 whole Onions cut in strips
- 6 cloves Garlic 1 head
- 1 nub Ginger crushed
- 2 tsp Whole peppercorns
- 1 tbsp Salt
- 2 pcs Long green chili
- 1 tsp Chili flakes (optional)
- ½ cup Vinegar
- ¾ cup Water
- 2 tsp Olive oil
Instructions
- Place the fish in a pan with cover.
- Put the onions, garlic, ginger, salt, peppercorns, chilis, vinegar and water unto the pan leaving the fish at the bottom.
- Start cooking under low heat.
- Visit the dish after 20 minutes. When the eyes of the fish pops out, the dish is cooked.
- Simmer for another 10 minutes.
- Put the olive oil on top of the dish.
- Turn the heat off.
Video
Notes
About Yellowtail Paksiw recipe
Yellowtail Paksiw is a dish that’s steeped in simplicity and tradition, capturing the essence of Filipino cuisine. At its core, it features the humble yet flavorful yellowtail fish, known locally as galunggong, which is simmered to perfection with just water and vinegar. The beauty of this dish lies in its straightforwardness, where each ingredient shines through.
The Perfect Pot Makes Perfect Paksiw
For those who are keen on modern kitchen gadgets, the best electric hot pots can also be a game-changer for making Yellowtail Paksiw. These versatile appliances offer precise temperature control, which is crucial for maintaining the gentle simmer required to coax out the flavors of the fish and vinegar without overcooking. Plus, the convenience of an electric hot pot means you can prepare your Paksiw anywhere with an electrical outlet, making it perfect for gatherings or potluck dinners where you want to impress with your culinary skills. Just remember to look for a model with a non-reactive interior to keep your Yellowtail Paksiw tasting its best.
A Match Made in Culinary Heaven
There’s nothing quite like enjoying Yellowtail Paksiw with a cup of fluffy white rice. The grains absorb the savory sauce, creating a comforting and satisfying meal. It’s a classic pairing that’s beloved for its ability to balance the bold flavors of the paksiw.
Vinegar: The Heart of Paksiw
In Paksiw, vinegar isn’t just an ingredient; it’s the soul of the dish. It imparts a sour and slightly bitter taste that tenderizes the fish and infuses it with a distinctive flavor. The key to a successful Yellowtail Paksiw is using the right kind of vinegar and allowing it to simmer with the fish, creating a harmonious blend of tastes.
A Celebration on a Plate
Yellowtail Paksiw is more than just food; it’s a festive staple that brings warmth to any holiday table. Its rich flavors are a testament to the Filipino love for hearty and homely dishes. If you’re yearning for comfort food with a punch of flavor, look no further than this timeless recipe.
Paksiw: A Vinegar-Infused Delight
This authentic Filipino dish, known as paksiw, is characterized by its vinegar-based broth, which is both sour and invigorating. The addition of bitter gourd adds another layer of complexity to the dish, making it a well-rounded meal that’s perfect for any occasion, whether it’s a simple family dinner or a special feast.
Savoring the Simplicity
Yellowtail Paksiw is a testament to the philosophy that less is often more. With scad fish as its star, this dish celebrates the natural flavors of the sea, enhanced by the sharpness of vinegar. It’s a culinary experience that’s both unassuming and deeply satisfying, proving that a few quality ingredients can create a meal that’s truly unforgettable.
Tips and Tricks
Cooking Tips for the Perfect Yellowtail Paksiw
First things first, when you’re prepping your “Yellowtail Paksiw,” remember that patience is a virtue. This dish is all about letting those flavors meld together beautifully. A little tip from me: don’t rush the simmering process. The longer it cooks, the more intense the flavors become.
Now, if you’re like me and adore a bit of tang in your dishes, feel free to play around with the vinegar ratio. Just a splash more can really make that “Yellowtail Paksiw” sing!
FAQs About Yellowtail Paksiw
Got questions? I’ve got answers! One common query is, “Can I use a different fish for Paksiw?” Absolutely, my friend! While “Yellowtail Paksiw” is the star today, feel free to experiment with other fish that hold up well to vinegar-based stews.
Another hot topic is the level of sourness. If you’re not too keen on a strong vinegar punch, ease into it. Start with less vinegar and adjust as your taste buds get accustomed to the zing.
Serving Suggestions for Yellowtail Paksiw
When it comes to serving “Yellowtail Paksiw,” I’m a big fan of keeping it simple. A steaming bowl of white rice is all you need to soak up that mouthwatering sauce. Trust me, it’s a match made in heaven.
And here’s a personal touch – I love adding a side of fresh, sliced tomatoes sprinkled with a pinch of salt. It’s a refreshing contrast to the rich flavors of the “Yellowtail Paksiw.”
There you have it, folks! Dive into the delicious world of “Yellowtail Paksiw” and let your culinary creativity run wild. Remember, cooking is not just about following a recipe – it’s about making each dish your own. So go ahead, give these tips a try and make your “Yellowtail Paksiw” the talk of the table!
