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
The ingredients in this recipe are simple: yellowtail, sago, galunggong, and water. You will also need a fish skimmer. A stainless steel pot will be best because of its non-reactive properties. Alternatively, a cast-iron pot will result in a blander-tasting dish. This is one of the best dishes to serve with a cup of rice.
The main ingredient of this recipe is scad fish, such as Yellowtail. The dish is also referred to as paksiw na isda, because it is cooked in vinegar. Stainless steel pots are the best choice for this recipe. This will help the vinegar taste better and avoid the possibility of burning the fish. Then, add water and cook the fish in the mixture. Let it simmer for about 30 minutes. During the cooking process, stir the contents of the scad pieces and let them cool. You’re done!
The ingredients in this recipe are the most important ones. The vinegar will add a unique flavor to the fish. The vinegar will be sour and bitter and will ensure that your fish is tender and flavorful. The perfect paksiw recipe is one that uses the scadiest fish, so you’ll have a delicious dinner! If you want to make your own, use this recipe!
Yellowtail paksiw is a classic Filipino dish made with fish, water, vinegar, and bitter gourd. It’s a traditional dish that is served during the holidays. If you’re craving this dish, try it today! You’ll thank yourself later! There’s no reason to wait another minute! The flavors of this classic Filipino recipe will make your guests salivate. It’s the ultimate Filipino comfort food!
Paksiw is an authentic Filipino dish made with scad fish and water. This is a Filipino dish with vinegar and spices. It’s served with bitter gourd and is perfect for lunch or dinner. You can make it at home too! Soak the fish in vinegar before serving. It makes for a delicious soup and a healthy meal for your family. This dish is a staple in the Philippines.
The Filipinos call this dish “paksiw” because it means “cook in vinegar.” In this recipe, the sour broth is made with water and a mixture of vinegar and sour fruits. The result is a delicious meal that will delight your taste buds. This dish is best served with a side of rice. You can also make it with chicken or shrimp. If you love spicy food, try preparing paksiw with chicken.
The fish in this recipe is prepared using scad fish, called ampalaya or galunggong. The vinegar used in this dish is an essential ingredient in making yellowtail paksiw. However, the vinegar used to make this dish is not very healthy. Instead, it’s better to consume it after it’s been cooked. Then, it is served with rice. You can serve it as an appetizer or a meal with rice.
