Paksiw is a quick, affordable and easy-to-prepare seafood dish typically served in a Filipino household. Silver fish is popularly used for this dish. As the Philippines is composed of dozens of provinces and thousands of islands, cooking styles and ingredients used in local dishes have certain variations. Yet, the basic recipe in a silver fish paksiw always uses fish, onion, garlic, ginger and vinegar as main ingredients -- regardless of regional style.
Heat a cooking pot on low heat.
Pour vinegar and water to the cooking pot; let it simmer from low to medium heat for about 5 minutes.
Add the silver fish, garlic, onions, chilli and ginger to the pot and stir. Depending on your preferences, add a small amount of pepper, salt or fish sauce to season the mixture to taste. Keep the stove on medium heat, then reduce it to medium-low upon boiling.
Cover and simmer the paksiw for about 10 to 15 minutes more.
Turn off the stove and transfer the paksiw to a serving bowl.
Serve the paksiw with rice.
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- Overseas Pinoy Cooking: Paksiw na Dulong, Silverfish Cooked in Vinegar
- Market Manila: Dayap Paksiw na Isda a la Marketman
- The Philippine Star; Breaking the fast for Doreen; Alfred A. Yuson; October 2010
- Inday's Kitchen: Tinu-nuan na Inun-unan/Paksiw na Isda sa Gata
- Panlasang Pinoy; Paksiw na Isda; Vanjo Merano; August 2010
Rianne Hill Soriano is a freelance artist/writer/educator. Her diverse work experiences include projects in the Philippines, Korea and United States. For more than six years she has written about films, travel, food, fashion, culture and other topics on websites including Yahoo!, Yehey! and Herword. She also co-wrote a book about Asian cinema.