Tuesday, July 22, 2008


One of the Filipino favorites, paksiw. “Paksiw” is a Filipino culinary term for any Philippine cuisine cooked in considerable amount of vinegar, giving it a subtle sour taste that tickles the taste buds for more servings. My Mama bought a half kilo of yellow fin tuna this morning and this is a good fish for this dish.

1/2 kilo fish of your choice, sliced
2 pcs. medium eggplants, sliced diagonally
1 pc. small ampalaya (bitter melon), sliced diagonally
1 pc. medium onion, sliced
4-5 cloves garlic, crushed and sliced
1-inch ginger, crushed and sliced
2-3 pcs. green chili
1 tsp. ground pepper
3/4 cup vinegar
1/2 cup water

1. In a deep pan, mix fish with all the ingredients.
2. Cover pan and set to a medium flame until boiling. Avoid stirring concoction.
3. Adjust to low flame and let it simmer for 3-5 minutes.
4. Arrange in a dish and serve hot. Can be served with patis (fish sauce) and kalamansi dip.