I know the dish is really simple to cook , but to be honest I don’t know how to cook it perfectly. This is one of my favorite viands especially if cooked by my mom, my Lola ( grandmother). I just love the perfect combination of sourness and saltness. So when my husband bought some fish he told me that it is perfect for “paksiw” , so I started searching for a recipe as I am not confident to cook it with just my estimation. I need the right amount/ measurements of all the ingredients to get the right taste. Luckily I got the winner recipe for this, why I said it so? It’s because I have used this recipe for how many times and I always got compliments from my husband who is very particular when it comes to the sourness & saltness of paksiw. 🙂
2 pieces fish (about half a pound each), cleaned and scales removed
1 knob ginger, sliced and pounded
6 cloves garlic, skin removed
1/2 cup vinegar
1 cup water
1 medium onion, sliced
1 small bitter gourd, chopped (optional)
3 pieces finger chili
2 teaspoon salt
1 teaspoon whole peppercorn
1. Heat a pan and cooking pot then pour-in vinegar and water.
2. Add salt and whole peppercorn then stir. Bring to a boil.
3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
4. Turn off the heat and transfer to a serving plate.
5. Serve hot with steamed rice. Share and enjoy!
Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce. You can also adjust the amount of salt/fish sauce according to your taste.