Paksiw na Sapsap, Paksiw na Isda

Paksiw na Sapsap, Paksiw na Isda
Paksiw na Sapsap, Paksiw na Isda, always make me droll even with just thinking about the dish. Paksiw na isda are best eaten with your hand. Eating fish with your hand also make life easier removing those bones from the fish meat. Eating with your hands also makes eating fulfilling and enjoyable. Some Pinoy or people may not like Paksiw na Isda, they find it un-appealing and fishy or just do not like the smell of vinegar and fish. What can I say Paksiw na Isda is one of my all-time favorite, they do not know what they are missing.

Paksiw na Isda

Paksiw na Sapsap, Paksiw na Isda as the name suggest, the recipe can be used to any similar small fish that may be available. It is a very easy and simple recipe, any newbie cook can easily follow the recipe.

Here is the recipe of my Paksiw na Sapsap, Paksiw na Isda.


1/2 kilo sapsap
1/2 head garlic, crushed
2-3 thumb size ginger cut into thin slices
1/4 cup vinegar
2-3 pcs. long green chili
1/2 tbsp. crushed peppercorns
cooking oil

Cooking procedure:

Paksiw na Sapsap, Paksiw na Isda - Cooking Procedure

Remove gills and innards by cutting the under belly each sapsap. Wash fish thoroughly drain. In a medium sauce pan put in half of the garlic, ginger and crushed peppercorns at the bottom then arrange the sapsap side by side on over the garlic and ginger. Now add in the rest of the garlic, ginger and crushed peppercorns over the top, add in the vinegar and about 1/2 cup of water. Season with salt to taste and drizzle with cooking oil. Add the long green chili on top. Simmer at low to medium heat uncovered for about 5 minutes, now cover and continue to simmer another 10 to 15 minutes or until fish are cooked and most of the liquid has evaporated. Serve hot with fish sauce, chili and kalamansi dip and a lot of rice.

See other Paksiw na Isda Recipes:


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