Dish

Paksiw

Paksiw is made by simmering fish or meat in a mixture of vinegar, garlic, ginger, and spices. The dish is typically served with rice and a side of vegetables. Paksiw is a popular dish in the Philippines and is often served at family gatherings and special occasions.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Technique

Origins and history

Paksiw is a traditional dish of the Philippines and has been a part of Filipino cuisine for centuries. The dish is often made with fish, such as bangus or tilapia, but can also be made with pork or chicken.

Dietary considerations

Paksiw is not suitable for those with a vinegar allergy or intolerance. It is also high in sodium, so it should be enjoyed in moderation.

Variations

There are many variations of Paksiw, including Paksiw na Pata, which is made with pork hocks, and Paksiw na Lechon, which is made with leftover roasted pig. Some chefs also add vegetables, such as eggplant or okra, to the dish for extra flavor.

Presentation and garnishing

Paksiw is typically served in a bowl with the fish or meat in the center and the sauce poured over the top. The dish is often garnished with fresh herbs or sliced chili peppers.

Tips & Tricks

To make Paksiw at home, you can experiment with different types of fish or meat and different spices and vegetables. You can also adjust the amount of vinegar and sugar to suit your taste.

Side-dishes

Paksiw is often served with a side of rice and a vegetable dish, such as pinakbet or ginisang gulay. It can also be served with a side of pickled vegetables or achara.

Drink pairings

Paksiw pairs well with a cold beer or a glass of iced tea. It can also be served with a glass of calamansi juice, which is a popular Filipino drink made from calamansi fruit.