How to Cook Classic Paksiw na Isda / Paksiw na Bangus (Simple and Easy Recipe)

Описание: PAKSIW refers to the cooking method of simmering your fish or meat in vinegar. Back in the old days, Filipinos often incorporate vinegar as an ingredient into their dishes (as it helps to keep the dish's shelf life longer thus preventing the growth of bacteria). A similar version of this dish is called Inun-unan of the Visayas and Mindanao region but with fewer vegetables added.

INGREDIENTS:
2 medium size Milkfish (Bangus)
1 cup Vinegar (Suka)
2 cups Water (Tubig)
5 cloves Garlic (Bawang)
2 pcs. medium size Onion (Sibuyas)
2 thumbsize Ginger (Luya)
1 pc. large Eggplant (Talong)
1 pc. Bitter Gourd (Ampalaya)
*Tip! Soaking the bitter gourd into water with salt for 10 minutes removes a little bit of its bitter taste.
3 pcs. Chili (Sili)
4 tbsp. Fish Sauce (Patis) or 1 tbsp. Salt
1/2 tsp Pepper (Paminta)

TIPS:
Difference between SIMMERING and BOILING

Water's boiling point is 100 deg C at sea level. Just below that point is the Simmering temperature which is around 80 deg C to 90 deg C.

BOILING is when it generates a large steam of bubbles that rises rapidly from the bottom of the pan, causing the surface of the water to roll. Often used when blanching vegetables.

SIMMERING on the other hand is when it generates a small, gentle and slower bubbling boil. This cooking techniques is often used when handling delicate foods such as fish, so it won't break easily.

Please watch the complete video for the whole cooking procedure. 😀

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