Greetings!

Here's a dish that I have known before I even learn to speak and know the name of the dish. This dish is a staple of Ilokano's everyday cooking. Since my hometown has its own lake that is rich in freshwater fishes like Tilapia, Dalag (Mud Fish), Hito (Catfish), and freshwater shrimps my father would cook this dish almost once a week.

The dish is called "Paksiw na Tilapia". If you are able to follow my food blog I have already shared how to cook "Paksiw na Bangus", and "Paksiw na Galunggong". We call Milk Fish as Bangus and Blue Scad Mackerel as Galunggong.

All three paksiw dishes that I mentioned are very delicious they all have their distinct taste. Paksiw is also a dish that cannot be easily spoiled because of vinegar. This dish is perfect for fried rice and even becomes more delicious hours after it was cooked.

Not only that, if you want to be more adventurous on this dish you can fry them and oh boy, it tastes is even more delicious. As for me, I always fry it whenever there are leftovers. But of all the variants of this dish, I love to fry the Galunggong (Blue Scad Mackerel) because it will become crunchy and you can eat the crunchy head in the process.

Also, I like to eat all the ingredients of this dish, especially the green pepper because of its spiciness.

By the way, if you do going to fry the fish I recommend that you make them crunchy.

So, without further ado, here's how I cook this very simple but delicious dish,,,

• Tilapia
• Green Pepper
• Onion
• Garlic
• Ginger
• Vinegar
• Cooking Oil
• Salt

Clean and removes the fins and gills of all the Tilapias (you can definitely slice the Tilapias into two if you want)

Peel and slice the onions (you can definitely slice the onions any way that you want

Peel and slice the ginger (you can definitely slice the ginger any way that you want)

Crush, peel, and slice the garlic (you can definitely slice the garlic if you want and you can also opt not to crush the garlic)

Wash and prepare the green pepper

Prepare 150 ml of vinegar (you can definitely use any vinegar, but I prefer white vinegar)

Prepare 50 ml of cooking oil

1. Put the Tilapia, green pepper, onion, and garlic in a cooking bowl

2. Add the vinegar (you can definitely add more vinegar if you want a more sour dish)

3. Add the cooking oil (you can definitely add more cooking oil if you want, the cooking oil will complement the sourness of the vinegar), add salt, let them boil...

4. When it starts to boil check the taste it needs more salt or adjust the sourness of the dish by adding more vinegar

5. If the taste is now okay remove it from heat and it is done,

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I am a Computer Engineer, blogger, farmer, father, and husband. I love countryside living, nature, farming (rice/vegetables), and has two decades of experience as an I.T. professional