Wednesday, October 3, 2012

HOW TO COOK PAKSIW NA TILAPIA


How to Cook Paksiw Na Tilapia –Here is another Filipino authentic vinegar stew called Paksiw. I have posted some Paksiw recipe here and now we are going to cook this very famous Paksiw Na Tilapia of the Filipinos. This dish is very simple and easy but one thing must not be forgotten when cooking Paksiw Na Tilapia. It is they vinegar. Vinegar is the key ingredient in cooking this dish.

 There are many kinds of fish that can be used in Paksiw. In this recipe, we are going to use the Tilapia. Many local chefs and cooking mothers know how to cook Paksiw Na Tilapia but I am sure all of us have different styles and ways on cooking this dish. Some chefs prefer to cook it with not much vinegar on it. Others want it to be too sour. All of us have our own version of how to cook Paksiw Na Tilapia like what we do on other dishes. This dish is a little similar to the sinigang dish but the sourness of paksiw is stronger than the sinigang and yet has less soup. This dish is very Filipino but you can find people in the United States that know how to cook Paksiw Na Tilapia. Here are the ingredients and the procedure.



 HOW TO COOK PAKSIW NA TILAPIA

Ingredients
½ kilo of Tilapia, cut into serving sizes
¼ cup of sliced ginger
5 cloves skinless garlic
1 onion, sliced
1 cup of white vinegar
2 small long eggplant, sliced
5 pcs green chili
Salt to taste

Cooking Procedure
  1. Pour in the vinegar in pot.
  2. Add desired amount of salt, stir.
  3. Add the Tilapia.
  4. Add the remaining ingredients.
  5. Simmer in medium high heat until the eggplant is cooked.
  6. And serve.

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