Filipino
Paksiw na Isda (Fish Braised in Vinegar and Ginger)
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Paksiw na Isda (Fish Braised in Vinegar and Ginger) is Filipino home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the fish into thick steaks or large fillets.
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Combine the vinegar, water, sliced ginger, smashed garlic, and black peppercorns in a wide pan and bring to a boil without stirring; letting vinegar boil undisturbed first tames its sharp edge.
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Slice the eggplant into thick rounds and add them to the pan along with the salt.
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Simmer 3 minutes until the eggplant starts to soften.
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Lay the fish pieces on top of the vegetables in a single layer.
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Cover and simmer gently, without stirring, until the fish is cooked through and flakes easily, about 12 minutes.
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Add the Thai chilies for the last 2 minutes.
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Serve hot, spooning the braising liquid over the fish, alongside the jasmine rice.
Watch how to cook Paksiw na Isda (Fish Braised in Vinegar and Ginger)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Filipino dinner is a plate rather than a single dish. These are the courses that normally sit beside Paksiw na Isda (Fish Braised in Vinegar and Ginger), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Paksiw na Isda (Fish Braised in Vinegar and Ginger) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Adobong Baboy (Pork Adobo) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 370 kcal
- Protein
- 38 g
- Carbs
- 45 g
- Fat
- 4 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 290 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Paksiw na Isda (Fish Braised in Vinegar and Ginger) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.