Paksiw na Isda is an ideal dish for my family back in the days in the Philippines. This simple dish is not only delicious it also does not required refrigeration and not having have a refrigerator back then this dish was often found in out dining table since it can set for a couple of days without any worry that it will go bad.
There are several version of this dish just like most food out there, however there is a simple rule that should not be broken in order to have a tasty and satisfying outcome of cooking Paksiw. There is two key ingredient of Paksiw that should not be mix and that’s garlic and ginger because If you mix both of them your Paksiw will not taste right or it will taste nasty.
I know there are a lot of recipes on the Internet that calls for both, but see for yourself cook it with both garlic and ginger and try my version and chances are you’ll like mine way better. As far as the main ingredient the choices are almost endless, but for this recipe I used Salmon Steaks and sliced it into smaller pieces.
Paksiw is quick and easy to make and it will satisfy the taste buds of your entire family and if you have leave over rest assured that it will taste just as good the next time you serve it to your family.
Ingredients:
- 1Lb. Salmon Steaks cut into smaller pieces (see picture)
- 3 Green finger peppers
- 1 Medium ginger peeled and slice into match sticks
- 3 Bunches of green onions cut into 1 inch pieces
- 5 Thai peppers (siling labuyo)
- 2 Bay leaf (laurel leaves)
- ½ Cup vinegar (Datu Puti brand)
- ½ Cup Water
- 2 Tbsp. Soy sauce
- 3 Tsp. Corn oil or Veggie oil is fine
- 1Tsp. Freshly ground black pepper
- Salt to taste
Instructions:
- Rinse salmon steaks and remove bones
- Drizzle cooking pot with 1 Tbsp. corn oil then place the salmon in the cooking pot
- After that you can go ahead arrange all the ingredients (gingers, green onions, thai peppers, green finger peppers, and bay leaf) on the side of the salmon steaks then add the rest of the ingredients.
- Then drizzle the whole thing with the remaining 2 Tbsp. cooking oil and add your freshly ground black pepper.
- Cover pot and let it cook on medium heat for 10 minutes and adjust the taste by adding salt and more pepper if needed that’s it your done.
Serve your paksiw with white steamed rice and enjoy your meal.
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What happen to the rest of the ingredients when do you add them to the dish? (Vinegar,Soy sauce, Water)
Hi Ernie,
You could ask a little nicer. Sorry I miss a step there, but keep in mind on Paksiw recipe’s all ingredients usually added before cooking it. So, this one is no different with that being said add all the ingredients after you put the ginger and the other stuff. Hope this helps?
Cheers,
Robert Colinares
Oh wow! I recently got turned on to Filipino food after my first trip to Manila, and I am addicted to both the food and country! I will definitely be bookmarking this site and coming back for more! I just wrote a blog post about 3 of my FAVORITE Filipino dishes. And 1 that is not so appealing, hehe. But I just have to say that I will be promoting Filipino food and travel from now on. I always wondered why so many Filipinos would find every opportunity to say how proud they are to be Pinoy. Now I’m beginning to understand. Please share your culture with the world!
Thanks Robert for the recipe! Now you made me crave for paksiw! I accidentally came across your site when I was looking for a recipe on how to cook pancit bihon. I normally just buy or order them from a Filipino store since I have never cooked this before.
More power to you!
Thanks, Lorna! I am glad you find my dishes appealing and if you do try to cook one of these recipes please kindly share your cooking experience and let us know how it turns out.
Good Bless,
Robert Colinares
To be honest I have never eaten Paksiw with soy sauce in any house or restaurant.
try paksiw na bangus with eggplant and okra
Salmon is an expensive fish in Australia. I found frozen galungong and bangus at an Asian store but they too are expensive since they are imported. What other kinds of fish can I use to cook paksiw? Thank you.
Hi Susana,
To be honest with you I have no idea what to suggest to what type of fish for paksiw since I don’t what type of fist is cheap in Australia. Another good fish is really good for paksiw is Bisugo or Golden Thread in English. Another one is Tulingan (baby tuna). Sorry I couldn’t be more help.
Cheers,
Robert Colinares