Tangy Filipino Paksiw na Isda with Vinegar and Ginger

Name: Tangy Filipino Paksiw na Isda with Vinegar and Ginger
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 500g fresh fish; Salt; Black Pepper; Cane Vinegar; Water; Soy Sauce; Onion; Garlic; Ginger; Green Finger Chilies (Siling Haba); Bay Leaf; Cooking Oil

A classic Filipino dish that tantalizes with bold flavors of vinegar and ginger.

This dish highlights the Filipino culinary technique of simmering fish in vinegar, enhanced with aromatic ginger and spices, offering a uniquely tangy and delightful meal.

45 min
4
Easy

Ingredients

For the Fish Marinade

500g fresh fish

such as tilapia or bangus, cleaned and sliced

Salt

1/2 teaspoon

Black Pepper

1/2 teaspoon, freshly ground

For the Vinegar Mixture

Cane Vinegar

1 cup

Water

1/4 cup

Soy Sauce

2 tablespoons

For the Aromatics

Onion

1 medium, sliced

Garlic

3 cloves, minced

Ginger

1 thumb-sized, sliced thinly

For Additional Flavor

Green Finger Chilies (Siling Haba)

2, whole

Bay Leaf

1 leaf

Cooking Oil

1 tablespoon

Preparation

Marinating the Fish

Season Fish

Season the fish slices with salt and pepper.

Marinate

Let the fish marinate in the refrigerator for about 10-15 minutes.

Prepare Aromatics & Vinegar Mixture

In the meantime, prepare the vinegar mixture and aromatics.

Preparing the Vinegar Mixture

Mix Ingredients

In a small bowl, mix cane vinegar, water, and soy sauce.

Combine Flavors

Set aside to allow the flavors to combine.

⚠ Important: Do not marinate fish in vinegar mixture to avoid premature cooking of the fish. 💡 Pro Tip: Adding a splash of lemon juice can intensify the tartness.

Cooking Process

Sauté Aromatics

Heat cooking oil in a pan over medium heat and sauté garlic, ginger, and onion until fragrant. (5 min on medium heat)

Simmer Fish in Vinegar

Add marinated fish slices to the pan, carefully layering them over the aromatics. Pour the vinegar mixture over the fish, add finger chilies and bay leaf, then cover and simmer. (25 min on low heat)

Plating & Serving