Hubby and I decided to regularly include paksiw na isda in our menu to cut down on our meat consumption. Paksiw na isda is fish poached in vinegar broth usually seasoned with salt (or fish sauce) and spiced with crushed garlic, onion, ginger and siling pansigang. You may include vegetables like eggplant and bitter melon. (wiki)
The kids don’t actually like paksiw (except for Lechon Paksiw) so we have to cook a separate viand for them. Besides Ayungin, we also love to cook Paksiw na Bangus.
For this one, I used Ayungin (freshwater fish called silver perch). I placed all the ingredients I mentioned above including the fish in one pot and cooked it for over 20 minutes.
Paksiw na isda is perfect for cooked rice and fried rice. Mas lalong sumasarap ang paksiw habang tumatagal ng ilang araw. 😀
You may notice our love for galunggong (round scad) especially when fried. We usually paired it with radish salad, fried eggplant, ensaladang mangga. This time we paired fried galunggong with adobong kangkong and toyo at kalamansi as condiment. Sobrang lakas sa kanin pag ganito ang ulam. 😀
Galunggong is so versatile you can do a lot with it. How about you, what is your favorite recipe for galunggong?
I’ve got this recipe from panlasangpinoy.com and made my own variation. Since I’ve cooked this in August I forgot the exact measurement of the ingredients I used. Anyway, here’ the original recipe from panlasangpinoy.com.
What you need:
1 pound shrimp, head and shell on
¾ cup all purpose flour
¼ cup Shao Xing Cooking wine (I replaced this a different local wine)
¼ teaspoon ground black pepper
1½ teaspoons garlic salt
¼ teaspoon ground cayenne red pepper
3 tablespoons cornstarch
1½ cups cooking oil
- Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
- Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
- Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
- In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
- Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
- Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
- Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
- Remove the crispy nilasing na hipon from the cooking pot and place in a plate lined with paper towel.
- Arrange in a serving plate and serve with spicy vinegar.