This paksiw is not the one I grew up with, first of all you could not get Bangus/milk fish her in the 70’s, I do not know about the 80’s because by then we were used to using other types of fish, specially mackerel. My moms take on paksiw is with rhubarb and mackerel, I will make that later, but I have to wait for the rhubarb to get in season and the mackerel.
Paksiw is a Filipino style of cooking, and means”to cook and simmer in vinegar”.
600-800 g fish, cleaned and scales removed
1 knob ginger, sliced and pounded
6 cloves garlic, skin removed
½ cup vinegar
1 cup water
1 medium onion, sliced
birds eye chili
3-4 small eggplants
2-3 orange peppers
2 teaspoon salt
1 teaspoon whole peppercorn
Arrange the fish in the pan along with the ginger, garlic, onion, eggplants, pepper, and birds eye chili.
Add vinegar, water, salt and whole peppercorn then bring to a boil.
Cover and simmer in low to medium heat for 12 to 15 minutes.
Turn off the heat and transfer to a serving plate.
Serve hot with steamed rice.