Don’t you find it annoying how local TV commercials slap the line, “Fortified with vitamins and minerals” on just about ever food item we have?
Royal Tru Orange. Otap. Tender Juicy Hotdogs.
Today, we want to bring you a classic Filipino dish that actually has all of those. Meet paksiw.
The bad thing about paksiw is that visually, it looks like crap. But all its shortcomings are compensated for because it’s light, healthy and delicious.
On top of that, this classic fish dish’s aggressive sour taste mixes extremely well with our favorite food of all time, plain rice.
If you’re short on budget and want a quick jolt of salty and sour while keeping your figure in check, this might be your best bet.
By the way, our version’s a little bit different from the original with a little honey for a more well-rounded flavor.
Yield: 3-4 servings
- 12 pcs galunggong fish
- 2 tbsp olive oil
- 3 tbsp patis/ fish sauce
- 3 tbsp honey
- 3/4 cup vinegar
- 2 tbsp ginger strips
- 12 cloves garlic
- 1 tsp whole peppercorns
- 2 pcs green finger chili
- Clean fish well. Mix together olive oil, patis and honey.
- In a pot, put 1/3 of the ginger and 4 pcs garlic. Arrange 6 pcs of fish on top.
- Top with another 1/3 of ginger and 4 cloves garlic. Then layer the remaining fish.
- Top with remaining ginger and garlic.
- Sprinkle peppercorn, pour over patis mixture, and top with chili.
- Cover and boil.
- When mixture starts to boil, remove cover and boil for another 12-15 minutes.
- Feel free to use other varieties of fish like Besugo.