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Fish, South and Southeast Asian

Paksiw na isda with rice

Paksiw na isda is a Filipino dish of fish simmered in vinegar, ginger, and garlic, served with rice for 4 people in 35 minutes. It's very easy to make and costs around €3.50 per serving. The key is simple, let the vinegar boil uncovered at the start so it loses its sharp edge and turns mellow.

Tonight, fish simmered gently in vinegar, ginger, and garlic, Filipino paksiw, with rice to soak up the sauce.

Paksiw na isda with rice
Total time
35 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Paksiw na isda surprises with its balance. The vinegar, simmered gently with ginger, garlic, and chilies, loses its harshness and turns into a rounded, fragrant sauce. The cod flakes apart in this broth, the eggplant goes soft and soaks up everything, and the white rice is there to catch every drop of sauce, it's what turns this into a full meal.

It's a great weeknight dish when you want something different without spending the whole evening cooking. It needs little hands on time, simmers mostly on its own, and is meant to be eaten family style around a big bowl of shared rice. Save it for days when you're craving a bit of tang and heat on the plate without going out.

The ingredients

4 people

Fish counter

  • Cod or hake fillets 700 g

Fruits and vegetables

  • Eggplants 2
  • Fresh ginger 30 g
  • Garlic 5 cloves
  • Onion 1
  • Long green chilies 2

Pantry

  • Jasmine riceoften in the pantry 300 g
  • Rice or cane vinegar 12 cl
  • Black peppercornsoften in the pantry 1 tsp
  • Fish sauce 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the eggplants into chunks and the fish into large pieces, season the fish lightly with salt.

    Leave the skin on the eggplants, they hold together better during cooking.

  2. In a wide pan, arrange the sliced ginger, crushed garlic, sliced onion, peppercorns, and chilies.

    Crush the garlic with the flat of the knife, it releases more flavor without burning.

  3. Place the fish and eggplant on top, pour in the vinegar and 15 cl of water, add the fish sauce, and bring to a boil uncovered without stirring. 5 min

    Don't stir, the fish would break apart, just gently shake the pan instead.

  4. Cover, lower the heat, and let it simmer until the eggplant is soft and the fish flakes easily. 15 min

    The dish is even better reheated the next day, once the flavors have had time to mingle.

  5. Meanwhile, cook the jasmine rice, then serve the fish with its sauce over the rice. 12 min

    Spoon the sauce generously over the rice, it's what makes the dish.

Our tips to get it right

  • Pick a firm fish like cod or hake, it holds up during cooking and won't fall apart into flakes in the sauce.
  • Taste the sauce before serving, if it still tastes too sharp, let it simmer two more minutes uncovered so the vinegar mellows further.
  • Always serve with plenty of plain white rice, it balances the tang and heat of the dish.

The variations

  • Swap the cod for mackerel or fresh sardines, fish traditionally used for this dish in the Philippines.
  • For a vegetarian version, replace the fish with firm tofu and the fish sauce with soy sauce.
  • For a milder version for kids, skip the chilies and cut back on the peppercorns.

What to serve it with

  • Plain white or jasmine rice
  • Steamed green vegetables
  • Hot unsweetened green tea

Storage

Paksiw keeps 2 to 3 days in the fridge in a sealed container, and it actually tastes better reheated the next day. It doesn't freeze well since the fish loses its texture, so it's best eaten fresh. Reheat gently in a pan over low heat, without a hard boil, so the fish doesn't fall apart.

Questions about this dish

What vinegar should I use for paksiw na isda?

Cane or rice vinegar is traditional and gives a mellow tang. Plain white vinegar also works, but let it boil uncovered a bit longer to tone down its sharpness.

Why shouldn't you stir the fish at the start?

Raw fish is delicate and would break apart if stirred too soon. Just shake the pan gently to distribute the heat without damaging the fillets.

Can you make this dish ahead of time?

Yes, it's actually recommended, paksiw tastes better after a night in the fridge. Reheat gently the next day and serve with fresh rice.

Can eggplant be replaced with another vegetable?

Yes, chunks of potato or zucchini work well and also soak up the sauce nicely. Just adjust the cooking time depending on the vegetable you choose.

How long does it take to make a paksiw na isda with steamed rice?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a paksiw na isda with steamed rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a paksiw na isda with steamed rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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