Paksiw is a process of stewing meat or fish in vinegar and some spices. The spices added to it may vary depending on the main ingredient, regional cooking style or preference of the cook himself.
When I’m making paksiw na isda, I don’t use garlic as most people would do. Instead, I’m using onion, which I think makes the broth more appetizing. Another tweak that I do is I add a teaspoon of olive oil to the broth just two minutes before I remove it from heat.
Another tip that is worth trying is to keep the paksiw for a day in the ref then re-heat. It’s much tastier this way. Also, it is best to pair it with garlic fried rice. Yum!
Paksiw na Galunggong
Here’s my recipe for the Paksiw na Galunggong:
Ingredients:
250 grams Galunggong (scad) fish
½ cup vinegar
¼ cup water
1 thumb size ginger root, crushed or finely sliced
1 small onion, sliced
3 pieces banana pepper (siling haba)
2 large eggplants (optional), sliced according to your liking
1 teaspoon olive oil (optional)
Pepper, roughly ground
Salt
Cooking Procedure:
Clean fish well. Remove gills, innards, etc. Combine all ingredients in a pot except olive oil. Turn on the stove and cook from 10 to 15 minutes over low fire, or until the fish and eggplants are cooked. Just keep in mind to add in the olive oil two minutes before turning off the heat. Serve with steamed rice or fried rice.
i love galunggong fried toasted. for paksiw bangus (milk fish) but this is awesome will try it!
ReplyDeletehi j_ann! thanks for visiting :). galunggong is an underrated fish because it denotes mass appeal but there are many ways it can be cooked and will give you yummy results. i also use it in preparing fish adobo or fish lumpia roll.
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