Paksiw Na Isda(Boiled Pickled Fish)
Paksiw na Isda is a traditional Filipino boiled pickled fish dish featuring tangy vinegar, ginger, and spicy peppers, perfect for those who enjoy bold flavors and seafood.
Ingredients
Instructions
- Cut the fish into 5 slices.
- Place the fish slices in a stainless pan.
- Add all the other ingredients (vinegar, water, salt, ginger, hot banana peppers); cover the pan.
- Bring to a boil over medium heat.
- Let simmer for about 10 minutes, turning the fish once to cook evenly.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of soy sauce or a few slices of onion to the marinade. If you prefer a milder dish, reduce the number of hot banana peppers or substitute them with sweet bell peppers. Make sure to use fresh fish for the best taste, as it enhances the overall quality of the dish.
Serving Suggestions
Paksiw Na Isda is best served with steamed rice, which absorbs the tangy sauce beautifully. For added crunch, pair it with a side salad or steamed vegetables. This dish also complements other Filipino seafood recipes, making it a great addition to a feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the fish in a pan over low heat to avoid drying it out. You can also microwave it in short intervals, ensuring it remains moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Paksiw Na Isda(Boiled Pickled Fish) contains roughly 213 calories, with 2g protein, 41g carbohydrates, and 0g fat. It is a good source of vitamin C (14% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 2071mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, while bangus is traditional, you can substitute it with other firm white fish like tilapia or cod. Just ensure the fish is dressed properly and adjust cooking times as needed, since different fish may have varying thickness.
How can I adjust the sourness of the dish?
To balance the sourness, consider adding a pinch of sugar or a splash more water to the vinegar mixture. Taste as you go to achieve your desired level of sourness. This flexibility allows you to personalize the dish to your preference.
Is it possible to make this dish in advance?
Absolutely! Paksiw Na Isda can be made a day ahead, which allows the flavors to meld beautifully. Just reheat it gently before serving. It’s a great option for meal prep or gatherings, as it tastes even better the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).