Paksiw na Isda (Pompano)

Another mouth-watering Filipino dish is the isdang paksiw. I used Pompano here but you could use other popular fish like tilapia, bangus (milkfish), etc.

  • 1 medium or large size Pompano fish, slice in half
  • 1 cup white vinegar
  • 1/2 cup water
  • 2 tbsps. patis (fish sauce)
  • 2 tbsps. olive oil or just ordinary cooking oil
  • 4 cloves garlic, minced
  • 1/2 cup red onions, sliced
  • 2 tbsps. ginger, sliced thin
  • 6-8 pcs. whole black peppers
  • 2-3 pcs. fresh sili pepper
  • 3 pcs. bay leaves
  • 1 stalk fresh spring onions, chopped (for garnish)
  • 1 medium tomato, sliced for garnish (optional)
  • salt and pepper to taste
Cooking Procedures:
  1. Spread half of the spices (garlic, onions and ginger) on the pan.
  2. Arrange the fish on top of it.
  3. Pour vinegar, water, patis, oil and whole black peppers.
  4. Arrange on the sides and top of the fish the remaining spices.
  5. Cover and cook in medium fire.
  6. Carefully turn the fish to the other side after few minutes it started to boil.
  7. When the vinegar reached low level, add sili peppers and bay leaves.
  8. Simmer for more minutes. Add salt and pepper to taste.
  9. Transfer to serving plate and garnish with spring onions and tomatoes.

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