Cherry & Dennis Recipes
Filipino Paksiw na Isda
่ฒๅพ่ณ่้็ ฎ้ญ
Recipe overview
Fresh fish is gently simmered with vinegar, ginger, garlic and pepper for a bright, comforting Filipino dish. Letting the vinegar boil uncovered first softens its sharpness and helps the fish stay intact.
01
Ingredients
Main ingredients
- 700 g Whole seabass
- 30 g ginger
- 4 clove garlic
- 2 piece green chillies
Sauce
- 120 ml white vinegar
- 180 ml water
Seasoning
- 1 tsp Black pepper
- 1 tsp salt
- 1 tsp sugar
02
Tools
- knife
- cutting board
- kitchen paper
- pot
- measuring cup
- measuring spoons
- tongs
- serving plate
- timer
03
Steps
Step 1
Clean and dry the fish
Remove scales and entrails, rinse the cavity briefly under cold water, then pat the fish completely dry.
Step 2
Cut into even portions
Cut the fish crosswise into four even thick pieces, keeping the bones and checking for loose fragments.
Step 3
Slice ginger and crush garlic
Peel and cut the ginger into fine matchsticks, then peel and lightly crush the garlic cloves.
Step 4
Line the pot with aromatics
Spread half the ginger and all the garlic evenly over the base of the pot to protect the fish.
Step 5
Arrange the fish
Set the fish skin-side down in one uncrowded layer and scatter the remaining ginger over it.
Step 6
Add vinegar and water
Pour the vinegar and water around the side of the pot without disturbing the fish.
Step 7
Season the broth
Add salt, sugar and black pepper evenly, then gently tilt the pot to disperse them.
Step 8
Boil uncovered
Bring the broth to a clear boil over medium heat and cook uncovered for three minutes without stirring.
Step 9
Cover and simmer
Lower the heat, leave the lid slightly ajar and simmer the fish gently for ten minutes.
Step 10
Add green chillies
Add the whole green chillies and spoon a little broth over the fish without turning it.
Step 11
Check doneness
Simmer five minutes more; turn off the heat when the thickest flesh is opaque and flakes easily.
Step 12
Rest and serve
Rest off the heat for five minutes, then carefully transfer the fish with ginger and some broth to a serving dish.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
