Comments on: Dayap Paksiw na Isda a la Marketman

By: aries..

aries.. — Tue, 13 May 2008 17:54:21 +0000

To those who don’t like vinegar in paksiw..because of the too much sour..I suggest try my recipe..and I’m pretty sure you’ll gonna love it!! How?? Just add coconut milk..they call it paksiw na may gata..how much coconut milk?? Depends on you..if you want to make your paksiw become thin or thick put half or 3/4 of the big can..but that is good for 4pcs of sapsap or 1whole bangus (milkfish) then continue to cook like a regular paksiw..this is still have a vinegar. I love it when I also put ampalaya..eggplant are optional. My husband don’t eat paksiw because of the sour flavor..but when he tried mine..he always ask for it over and over again.. Ehe’ you can also change your siling paksiw in jalapeno pepper for more spices..or if you want add some siling labuyo when you put your siling paksiw. That was verry yummy!!ummmm..

By: negi

negi — Sun, 19 Aug 2007 20:03:34 +0000

Instead of adding oil to the paksiw I mix butter into my very hot rice or fry my sinangag in butter- lifts the humble paksiw up to an entirely different level!

By: brenda

brenda — Wed, 15 Aug 2007 00:31:43 +0000

My fave paksiw na isda is bisugo, galunggong and bangus–in that order. I also add slices of eggplant and ampalaya but only for paksiw na bangus. And I also add a little bit of oil in the final stage of cooking. I always use vinegar but I’d like to try the dayap as well. When I make paksiw na GG, I don’t eat it, but I will just stock it in the ref. Then fry until its crisp, great for breakfast. My ultimate fave is paksiw na bisugo with lots of white rice.

By: erleen

erleen — Tue, 14 Aug 2007 23:22:54 +0000

my mom usually uses calamansi for pinangat. fish, lots of calamansi juice, patis, onions, tomatoes.

I always tell her that it is basically sinignag na isda sa calamansi na walang gulay.

But I think I feel the reverse of what belle feels. I love paksiw na bangus. but usually after a typhoon and our area is awash with newly harvested bangus that is around P5/kilo, my dad buys so much bangus that we can no longer think of ways to cook it. One can only endure so much inihaw, paksiw, sinigang, prito, daing, tinoyoan….then repeat.

By: Maria Clara

Maria Clara — Mon, 13 Aug 2007 19:02:46 +0000

Sea bass is a good fish to paksiw. I will denitely try dayap juice for my next paksiw cook out. A day old paksiw na isda, binangonang baboy and garlic fried rice is fabulous breakfast fare.

By: connie

connie — Mon, 13 Aug 2007 15:11:55 +0000

I agree Apicio, that’s why paksiw and pinangat is traditionally cooked in a palayok back home, never in a aluminum or whatever regular casserole you have. It would just not taste right.
A clay pot or a modern day dutch oven is the best pot to cook paksiw. With pinangat, I remember my mom even layering the bottom of the palayok with banana leaves so as not to burn the fish or make it stick to the bottom. Then she adds a bit of oil at the final phase of cooking, same with paksiw. I always love this with soy sauce for sawsawan.
As for the vinegar, it’s always added in moderation, you can always add vinegar, but once you’ve over done it, you’ve basically messed it up.

By: lee

lee — Mon, 13 Aug 2007 10:54:11 +0000

In Bacolod it is pronounced with a shoo and not with a siw. Pakshoo… Like a good sneeze. Fish sneeze.

By: Cumin

Cumin — Mon, 13 Aug 2007 06:02:20 +0000

When I was small, my mother used to call me Miss Inon-unan. Obviously, I was a big fan! Some of the variations suggested here sound fascinating so I will be trying them out. Thanks, guys.

By: chinkee

chinkee — Mon, 13 Aug 2007 03:03:48 +0000

Hi MM, if you have any leftovers the following day, try frying the fish to a crisp. There will be a lot of oil splatters everywhere but it will be so worth it to crunch into the flavorful fish bones and all :)

By: Apicio

Apicio — Sun, 12 Aug 2007 22:18:59 +0000

I suspect that what turns off people most about paksew na isda as Belle’s preceeding commen touched on is when itâ€™s done really wrong, ie cooked directly on a metal pot. Little can go wrong if cooked in an earthenware pot, enamel ware or even Corningware (MM’s stylish Le Creuset mini cocotte would be ideal here) as long as your are light-handed with the vinegar and the fire but please do not even bother with an aluminum pot because it makes paksew totally revolting and toxic. Using non-metal pot would even allow you to hold the paksew over for the next day when they taste the greatest.