Paksiw

Paksiw is a process of cooking fish or meat using mainly vinegar and garlic plus some other herbs and spices like onion, ginger, chilli etc...

Either meat or fish can be use in a Paksiw dish, though most of the time we use fish like Bangus.

(Milkfish), Tilapia, Galunggong (Round Skad) because this variety of fish's can easily be found on our local wet markets but we can use any other type of fish that we prefer.

They said that our ancestors use the dish Paksiw as a form of preserving food, because back in the day we do not have refrigeration, we don't want our food to spoil so vinegar will act as a preservative and our dish will have a longer shelf life than other dishes.

Paksiw is best eaten with patis (fish sauce), bagoong (fermented fish/shrimp).

#paksiw #paksiwisheart #pilipinoexpress