How To Cook Sour Fish- “PAKSIW FISH”?

Milkfish have been one of my favorite seafood to cook for viand. When cooking the said fish, I want it boiled. Although I do deep fry it sometimes.

Why do I like milkfish among other fishes? Well, aside from the good taste of the fish, my body will benefit from the nutrients and vitamins that are presented in it such as Vitamin B6, Vitamin B12, Niacin, Selenium, Calcium, Iron, Phosphorus, and low amount of Sodium. It is also a good source of Protein and Amino Acid. However, milkfish is high in cholesterol so it is best to have it at least twice a week.

Now, I want to share how I cook sour tasting milkfish and we call it “Paksiw”. This is a usual way of cooking fish here in the Philippines but we can do it differently and be depending on our own taste. The original way of cooking this viand is just cooked the fish with vinegar salt and onion.

INGREDIENTS:

• ½ kilo of Milkfish (Make sure it is fresh)
• 1 cup of water
• ¼ cup of vinegar (I prefer coconut vinegar)
• 1 ginger. Just enough size that is good for the ½ kilo of fish and cut it into small pieces.
• 1 medium size onion. Cut it into small pieces.
• 2 tbsp. of minced garlic
• Salt and ground pepper to taste
• 2 long green chili.

HOW TO COOK:

1. Boil the water. Wait until it is boiling.
2. Add the milkfish together with the other ingredients except for the chili, salt, and ground black pepper.
3. Let it boil over a medium heat until the fish is well cooked.
4. Add some salt and pepper according to how you prefer the taste.
5. Add the green chili and let it boil for another three minutes.
6. It is now ready to serve with rice.

It is simple and easy, right? Why not try to cook your “paksiw” and enjoy the sour taste of your milkfish?