Tangy Filipino Paksiw na Isda with 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.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Season Fish
Season the fish slices with salt and pepper.
- 2
Marinate
Let the fish marinate in the refrigerator for about 10-15 minutes.
- 3
Prepare Aromatics & Vinegar Mixture
In the meantime, prepare the vinegar mixture and aromatics.
Preparing the Vinegar Mixture
- 1
Mix Ingredients
In a small bowl, mix cane vinegar, water, and soy sauce.
- 2
Combine Flavors
Set aside to allow the flavors to combine.
Tip: ⚠ 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.
How to Make Tangy Filipino Paksiw na Isda with Vinegar and Ginger
Total time: 1 h · Yields 4 servings
- 1
Sauté Aromatics
Heat cooking oil in a pan over medium heat and sauté garlic, ginger, and onion until fragrant. (5 min on medium heat)
- 2
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)
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