Paksiw is mostly fish cooked in vinegar. Almost every fish could be used. Here, I used this pink fish, I don't know the name, forgive me. But any fish will do.
Ingredients:
1/2 k fish (any fish will do)
5 pieces tomatoes
1 tbsp crushed, minced ginger
5-10 cloves garlic, crushed (the more the better)
2-4 pieces onion, sliced (the more the better)
siling tagalog or kutsay/ku chai/ chinese chives
2 tbsp red/sugar cane vinegar
1 1/2 cups water
salt to taste
ground pepper
pinch of brown sugar
Cooking directions:
1. In the pan, mix vinegar, salt, water and pinch of sugar. Check if you have achieved the desired saltiness and sourness, add salt, vinegar or water, according to your taste.
2. Add in the pepper, ginger, garlic and onions. Then add in the fish. On top the sliced tomatoes and chinese chives or the siling tagalog.
3. Cook until fish is done.
4. Served best with steamed rice.
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