How to Cook Paksiw na Galunggong (Classic Recipe), or paksiw na isda. This is the traditional way our Lola’s would cook paksiw. Paksiw is a Fish cooked in vinegar. For Filipinos, this an old recipe going back to time where life were so simple. Our moms would always cook paksiw especially in Lenten Season, (many Filipinos can attest to this). I remember back in childhood my mama would always cook paksiw na isda like bangus or galunggong.
Nowadays, there are many variations of paksiw you can choose from. You can add one or two more ingredients to your paksiw; like sliced bitter gourd (ampalaya), eggplant, red bell pepper, okra, cloves of garlic and slice onions. These are the common add ons I add to my paksiw. It’s better with one or two additional ingredients! But if you want the classic style of cooking paksiw just like our lola’s (granny’s) would do. This is the perfect Paksiw na galunggong ever.
This recipe is also good for any paksiw na isda you have in mind and not just Galunggong. You may also try our Paksiw na Galunggong sa Santol. Happy cooking!
Paksiw na Galunggong
- 1/2 kilo Galunggong (scad), cleaned well
- ½ cup vinegar
- ¼ cup water
- 1 thumb size ginger root, crushed or finely sliced (luya)
- 4 pieces long green chili pepper (siling haba)
- 1 teaspoon olive oil (or vegetable oil)
- Pepper, roughly ground
- In a cooking pot, add all ingredients except for olive oil. Over low heat, let it simmer for about 10 to 15 minutes, or until galunggong or round scad are cooked. Just remember to add the olive oil two minutes before turning off the stove.
- Season with salt and pepper to adjust taste.
- Best to serve with very hot steamed rice. Enjoy! Sarap!