We are indeed blessed to have such luxury over our time. John and I both work in an IT company, 5 minutes away from our home, where we spend 9 hours of our weekdays. We spend the rest of our day working out, trying to get enough sleep, watching TV series, blogging and focusing in our passions (John writes songs and plays instruments and I love reading books). That’s why we have time in our side when we’re cooking. We are usually in no rush and we can afford to spend more than an hour in preparing our food. Only that over-sleeping and all the wonderful feelings associated to it were invented. Or maybe discovered. We have lazy days too, you know!
Everybody needs a go-to dish that is both fast and easy, and is still tasty. Something that would require no baby-sitting but will stay mouth-watering. I would point my finger to this Paksiw na Isda. It is basically fish cooked in vinegar and garlic. It only requires 20 minutes of putting all the ingredients in a pot and setting it over medium heat. There, that’s how simple the recipe actually is!
The resulting dish is amazing and one that Filipinos would surely associate with the taste of home. For this recipe, we used Galunggong (black fin scad) but this recipe also works well for other fish.
How about you, have you given Paksiw a try? Let us know how it went! 🙂
Paksiw na Isda
- 400g Galunggong, washed and cleaned
- 1/3 cup Vinegar
- 1/3 cup Water
- 3 cloves Garlic, peeled and minced
- 1 in Ginger, peeled and julienned
- 1 tsp Salt
- 1 tsp Black Pepper
- Make sure that fish is washed and cleaned. Add all the other ingredients in a pot set over medium heat.
- Cook for 15-20 mins or until fish is properly cooked. Season with salt by preference.
Paksiw – Filipino style of cooking, whose name means “to cook and simmer in vinegar”.
Isda – fish
Galunggong – Widely eaten fish in the Philippines; Black fin squad