Tangy Filipino Paksiw na Isda with Vinegar and Ginger
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
For the Vinegar Mixture
For the Aromatics
For Additional Flavor
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
Tangy Filipino Paksiw na Isda with Vinegar and Ginger
Tangy Filipino Paksiw na Isda with Vinegar and Ginger
Plating & Serving
Carefully transfer the fish slices onto a serving platter, drizzling the aromatic sauce over the top.