fish cooked in vinegar, usually using pure vinegar, and spices, mainly garlic and salt to taste, sometimes with laurel leaf, peppercorn, green chili, or ginger

Generally means to cook and simmer in vinegar. Common dishes bearing the term, however, can vary substantially depending on what is being cooked. Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba and possibly containing vegetables

Paksiw is a dish with garlic, ginger (crushed or chopped) bay leaves, soy sauce and vinegar and simmered til cooked. You can make fish, chicken or pork paksiw with the same other ingredients. You can also add vegetables like sliced eggplants, ampalaya (bitter melon) and okra. The latter makes it slimy though. Usually we just add eggplant. Adding coconut milk makes it tastier. It's easy, you just have to mix all ingredients, usually the soy sauce is 1/2 the amount of the vinegar. If it is too sour or salty, just add a bit of water. Use medium heat at first then simmer. When your paksiw is almost done, add the coconut milk and let it boil. Don't overcook coco milk because it will smell. You may add salt and pepper to get the desired taste. Serve it with hot cooked rice. Try it!

Inun-unan Ingredients:

Inun-unan Procedures: