Greetings!
Here in our country, we have a lot of dishes that are my favorite and I can say that most of my favorites are also favorites of my countrymen. One of them is the "Paksiw", paksiw is a dish that is characterized by the use of vinegar to make the soup of the dish very sour (we love sour dishes).
Paksiw is a very versatile dish, it can be cooked and served anytime of the day and in any season but paksiw is much more popular during the rainy season and also more popularly served during lunch and dinner.
Since Paksiw is a very versatile dish, you can cook a Paksiw using different kinds of fish (saltwater and freshwater). The most popular fish used to cook Paksiw is Milk Fish (we call milkfish "Bangus"), Blue Scad Mackerel (we call Blue Scad Mackerel as "Galunggong" or "GG"), Tilapia, and many more.
Not only that, but we also cook a Litson/Lechon into a Paksiw, we call it Litson Paksiw, Lechon Paksiw, Paksiw na Litson, or Pakswi na Lechon. The most popular paksiw na litson is a pork litson followed chicken litson paksiw, and Beef Litson Paksiw.
Paksiw dish is at its most delicious when cooked with very little soup and no vegetable added (but green pepper is a must because it gives a savory smell to the dish and can be eaten together with the fish). Some people are also adding a few tablespoons of cooking oil to their paksiw.
If you ask me my most favorite paksiw is the Milk Fish followed by the blue scad mackerel, followed Tilapia, and the Liston Paksiw.
And since my most favorite paksiw is the Milk Fish paksiw, I am going to show you guys how I cook a Milk Fish Paksiw. And just like I said, a Paksiw is at its most delicious with little soup and no vegetable added.
But the Pakswi that I am going to cook has some vegetables because there are numerous people that are going to be sharing this dish. Adding some vegetables to the Paksiw can slightly change the taste of the paksiw since the taste and aroma of the vegetables added will be incorporated into the soup of the paksiw.
So, without further ado, here's how I cook a milkfish paksiw...
By the way, this dish is so easy to cook, the preparation is way harder than the cooking itself.
- Milk Fish
- Eggplant
- Onion
- Garlic
- Ginger
- Green Pepper
- Water Spinach (optional)
- Vinegar
- Salt
Wash the milk fish, remove the scales, remove the stomach and gills, then slice each milk fish into three
Slice the eggplants (these eggplants were harvested in our vegetable garden)
Peel and slice the onion
Peel and slice the garlic
Peel and slice the ginger
Wash the green pepper
Wash the water spinach (by the way, I harvested these water spinach on my vegetable garden
Prepare about 200 ml of vinegar
1. Put all the ingredients on a pot except for the water spinach (will be added later on)
2. Add some water (enough to submerge all ingredients) then let it boil, add salt to taste
3. When all the ingredients are cooked and the taste is now okay, add the water spinach then let it boil, when the water spinach are cooked it is done
