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    PAKSIW Na Isda& Fish Escabeche

    Uploaded by

    Joe A. Cagas
    This document provides a recipe for paksiw na isda, a Filipino fish dish. It calls for fish, ginger, garlic, vinegar, water, onion, bitter gourd, finger chili, salt, and peppercorns. The instructions are to bring the vinegar and water to a boil with the salt and peppercorns, then add the other ingredients including the fish. The dish simmers for 12-15 minutes then is served hot over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    PAKSIW Na Isda& Fish Escabeche

    Uploaded by

    Joe A. Cagas
    370 views5 pages
    This document provides a recipe for paksiw na isda, a Filipino fish dish. It calls for fish, ginger, garlic, vinegar, water, onion, bitter gourd, finger chili, salt, and peppercorns. The instructions are to bring the vinegar and water to a boil with the salt and peppercorns, then add the other ingredients including the fish. The dish simmers for 12-15 minutes then is served hot over rice.

    Original Description:

    Filipino Recipe

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    © © All Rights Reserved

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    This document provides a recipe for paksiw na isda, a Filipino fish dish. It calls for fish, ginger, garlic, vinegar, water, onion, bitter gourd, finger chili, salt, and peppercorns. The instructions are to bring the vinegar and water to a boil with the salt and peppercorns, then add the other ingredients including the fish. The dish simmers for 12-15 minutes then is served hot over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    370 views5 pages

    PAKSIW Na Isda& Fish Escabeche

    Uploaded by

    Joe A. Cagas
    This document provides a recipe for paksiw na isda, a Filipino fish dish. It calls for fish, ginger, garlic, vinegar, water, onion, bitter gourd, finger chili, salt, and peppercorns. The instructions are to bring the vinegar and water to a boil with the salt and peppercorns, then add the other ingredients including the fish. The dish simmers for 12-15 minutes then is served hot over rice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    Paksiw na Isda Recipe

    Ingredients

    2 pieces fish (about half a pound each), cleaned and scales removed

    1 knob ginger, sliced and pounded

    6 cloves garlic, skin removed

    1/2 cup vinegar

    1 cup water

    1 medium onion, sliced

    1 small bitter gourd, chopped (optional)

    3 pieces finger chili

    2 teaspoon salt

    1 teaspoon whole peppercorn

    Cooking Procedure
    1. Heat a pan and cooking pot then pour-in vinegar and water.
    2. Add salt and whole peppercorn then stir. Bring to a boil.
    3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger
    chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
    4. Turn off the heat and transfer to a serving plate.
    5. Serve hot with steamed rice. Share and enjoy

    Fish Escabeche

    Ingredients:
    500grams Fish (Recommended variety: Tilapia, Lapu-lapu, Mackerel)
    1 medium sized onion, sliced
    1 red pepper, cut into strips

    1
    1
    2
    2
    3
    2
    1
    2
    1
    1

    tsp. minced garlic


    thumb-sized ginger, cut into thin strips
    tbsp. vinegar
    tbsp. soy sauce
    cups of water
    tbsp. olive oil
    tbsp. brown sugar
    tbsp. cornstarch
    tsp. salt
    tsp. ground pepper

    Cooking Instructions:
    1.

    First, fry the fish in a pan then set aside once nicely brown and skin looks
    crispy.

    2.

    Mix the cornstarch with a little water and set aside.

    3.

    In a separate pan; saut garlic, onion and ginger.

    4.

    When softened, add the water and wait to simmer.

    5.

    When nearly boiling, add the cornstarch and stir continuously.

    6.

    Add the soy sauce, vinegar and red pepper then continue stirring.

    7.

    Add the Fried fish then seasoned with salt, pepper and brown sugar.
    Simmer for 3-5 minutes.

    8.

    Served and sprinkle over the spring onion.

    Another version of this recipe is instead of adding the fried fish in the pan, put the
    fried fish on a plate then pour over the sauce and sprinkle over the spring onion.
    Its lovely with plain boiled rice and youll need plenty of it, trust me. You can also
    swap the fish with dried fish as well and it will just taste as nice
    - See more at: http://www.kusinamaster.ph/2014/06/fish-escabeche.html?
    utm_content=buffer75f38&utm_medium=social&utm_source=facebook.com&utm_c
    ampaign=buffer#sthash.trRfkGRA.dpuf

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