This is Paksiw Na Isdang Tanigue (Fish Poached in Vinegar and Ginger). Paksiw is a style of cooking in the Philippines that means “to simmer in vinegar.” You can use many different kinds of fish with paksiw, which makes this a versatile dish you can adapt to whatever is most readily available to you. The most common vegetables added to this dish are okra and eggplant, but you can substitute as you like. Some even enjoy this dish with bitter gourd (ampalaya). Enjoy this recipe from all of us at Filipino Chow.
- 1 1/2 pound of fish (tanigue )
- 2 pieces of eggplants, ends trimmed and sliced
- 10 pieces of okra, ends trimmed and cut in half
- 1 thumb-sized piece of ginger, peeled and thinly sliced
- 2 pieces of green finger chilies
- 1 large onion, sliced
- 6 cloves garlic, crushed
- 1-2 tablespoons of fish sauce
- 1/2 cup of vinegar (sukang tuba pang paksiw)
- 1/2 tablespoon of whole peppercorns
- 2 tablespoons of cooking oil
- 1 cup of water
- 1 teaspoon of sugar
- In a large pot, add the water, vinegar, fish sauce, peppercorns, garlic, sugar and ginger.
- Stir until well blended then turn the heat up for the pot to medium-hot.
- Bring this mixture to a boil.
- Carefully add the fish to the pot, one piece at a time.
- Now carefully add the okra to the pot, followed by eggplant.
- Next add the green chilies, onion and cooking oil to the pot.
- Cover the pot and reduce the heat to low to let this simmer for 10-12 minutes.
- Check the flavor and make an adjustments as needed then remove the pot from the heat.
- Serve this hot with steamed rice and enjoy!
I used fish sauce instead of salt in this recipe as fish sauce adds better flavor than the salt. Also fish sauce tends to have plenty of salt in it already.