Paksiw Na Isda Boiled Pickled Fish and Vegetables
Discover the tangy and comforting flavors of *Paksiw Na Isda*, a classic Filipino dish that brings together fresh fish, vibrant vegetables, and a rich, vinegar-based broth. Perfectly simmered to enhance its pickled essence, this recipe features tender fish like milkfish, tilapia, or mackerel, paired with eggplant, bitter melon (*ampalaya*), and aromatic ingredients like ginger, garlic, and onion. The gentle heat from green chilies and the depth of optional fish sauce elevate the dish, making it a savory-sour delight. Simple to prepare in just 35 minutes, this one-pot wonder is best served with a steaming bowl of white rice, creating a hearty, flavor-packed meal that’s sure to satisfy. Perfect for those craving authentic Filipino cuisine with bold, zesty notes, this boiled pickled fish recipe is a must-try!
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Recipe Information
Ingredients
- 1 lb fish (milkfish, tilapia, or mackerel)
- 1 cup white vinegar
- 1 cup water
- 1 medium eggplant
- 1 piece amplaya (bitter melon)
- 1 thumb-sized piece ginger
- 4 cloves garlic
- 1 medium onion
- 2 pieces green chilies
- 1 teaspoon salt
- 1 teaspoon peppercorns
- 1 tablespoon fish sauce (optional)
Instructions
Clean the fish by removing the scales, gills, and innards. Rinse thoroughly under running water. Cut the fish into serving-sized pieces if necessary.
Slice the eggplant and ampalaya (bitter melon) into bite-sized pieces. Remove the seeds from the ampalaya and soak in salted water for 10 minutes to reduce bitterness. Drain and set aside.
Peel and crush the garlic cloves. Slice the ginger into thin strips. Cut the onion into wedges and slit the green chilies lengthwise.
In a large deep pan, combine the vinegar, water, garlic, ginger, onion, peppercorns, and salt. Stir briefly to mix.
Bring the mixture to a gentle boil over medium heat and let it simmer for 2-3 minutes to blend the flavors.
Add the fish pieces into the pan in a single layer. Let it simmer for 5 minutes without stirring to prevent breaking the fish.
Carefully add the eggplant, ampalaya, and green chilies to the pan. Simmer for another 10 minutes or until the vegetables are tender and the fish is fully cooked.
Taste the sauce and adjust seasoning as needed. Add fish sauce if desired for additional depth of flavor.
Serve hot with steamed white rice and enjoy your Paksiw Na Isda!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
