5 Best Paksiw Recipes: Sour Broth At Its Best!
Paksiw is a Filipino dish made from fish or meat simmered in vinegar, garlic, and pepper. It’s the perfect comfort food – hearty, flavorful, and satisfying.
These recipes are all easy to follow and will have you making paksiw like a pro in no time. Whether you’re looking for a classic paksiw recipe or something more adventurous, we’ve got you covered.
In this post we'll cover:
Best 5 paksiw recipes
Paksiw na bangus
Paksiw na bangus is also referred to as “milkfish stewed in vinegar.” Filipinos just love cooking their main dishes in vinegar!
Some regions prefer their versions of paksiw with sauce, while others reduce the sour mixture and cook it until it’s almost dry.
Paksiw na Pata
This Paksiw na Pata Recipe is a sweet, sour, and salty dish made from pork leg. In the Philippines, you can prepare this by buying freshly-butchered pork leg from the wet market.
You pay for this whole and ask the butcher to chop it into appropriate sizes for cooking. Many Filipinos include this dish in their everyday preparations.
They cook this with banana blossom, soy sauce, garlic, onion, black pepper, sugar, and vinegar.
There may be some variations as the Philippines has different provinces but the ones mentioned are the most common ingredients of the dish.
This is a fatty dish because it’s hard to take away the fat without ruining the appearance of the pork leg. It’s also tastier that’s why it’s hard to put away the fat in this dish.
Paksiw na mahi-mahi
Eating Mahi-Mahi benefits your health by contributing to your daily protein intake.
Each 3-ounce serving of the fish provides 20.2 grams of protein, which your body uses to maintain your tissues.
It’s a source of complete protein, which means it contains all the essential amino acids you need to survive.
Inun unan (Visayas paksiw)
There are a lot of variations to this recipe; some would say that you should add water, and others would say that there shouldn’t be water.
Other sources would say that there shouldn’t be any vegetables like eggplants or bitter gourd in the dish, but some would still say that they’er included.
For this inun unan recipe, I’ll be using the bare-bones combination of vinegar, ginger, and fish.
Paksiw na galunggong
Galunggong is a widely eaten fish in the Philippines. In English, the Galunggong has been known as the Blue Mackerel Scad, Round Scad or Shortfin Scad, but these names have been applied to other fish of the Decapterus family as well.
In the Philippines, the fish is also referred to in shorthand as GG (pronounced in English as “gee-gee”). The Mackerel Scad, Decapterus Macarellus, is a species of fish of the family, Carangidae.
5 Best Paksiw Recipes
- 1 tbsp minced garlic
- ½ cup soy sauce
- ½ cup vinegar
- ½ cup water
- 4 tbsp brown sugar
- 1 pc bay leaf
- 1 tbsp whole peppercorns
- Pinch of Salt to taste
- To make most paksiw dishes, combine vinegar, garlic, peppercorns, and water and boil the main protein first, like meat or fish.
- Then add the soy sauce and brown sugar. Sometimes you can skip the sugra if the dish doesn't call for it and use fish asuce instead of soy sauce if you need a little stronger fishy taste.
Paksiw is a delicious dish, and no one recipe can ever be the end all be all. But these recipes sure are on top of the list!.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.