The Filipinos enjoy eating food with a side of vinegar mixed with siling labuyo to dip in. It may be with chicharon, spring rolls, and dried fish. Fish and vinegar complement one another as a whole dish and a materialization of this fact is the paksiw dish. The Mahi-Mahi Paksiw is a Filipino fish dish that has a good harmony of savory and sourness that is not satiating at all. Any fish will do for paksiw but there is another variation using the fish called Mahi-Mahi.
Note: If you prefer Galunggong Fish (round scad in English) instead of Mahi-Mahi, try our Paksiw na Galunggong Recipe.
Mahi-Mahi is a fish found near the shores of tropical countries like the Philippines. It is also known as “dolphin fish” for its features similar to that of the friendly dolphin. It is not hard to spot since it is a very bright green and yellow color. For a paksiw dish, the Mahi-mahi may be grilled first before cooking it in vinegar. This can add a new texture and crunch to the fish if you don’t want to cook it the traditional way. If you cook it traditionally, however, you will get very tender and soft fish meat that falls apart when you put a fork in it.
Mahi-Mahi Paksiw Recipe Tips
Paksiw, when made in the Philippines, is sometimes cooked in a traditional clay pot or palayok. All you need to do is add in the ingredients and let the fish cook through. Sometimes, during big gatherings, families cook the clay pot over an open flame or wood fire. It also requires only a few ingredients so it is easy to cook, hassle free and very cheap.
The ingredients for the dish are not too complicated, and it keeps the fish as the main hero. The fish may be bought from any wet market and is not too hard to find, as well as vinegar, whole peppercorn, long green chili and garlic. Since mahi-mahi paksiw is made from vinegar, the pungent sour aroma will kick right in when you open the steaming pot. The color of the green chili will also pop out. And finally, the fish will make you salivate for its beautiful and enticing color when cooked. It is a dish enjoyed from tradition and at the family dining table.Print
Mahi-Mahi Paksiw Recipe
The Mahi-Mahi Paksiw is a Filipino fish dish that has a good harmony of savory and sourness that is not satiating at all.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Filipino
- 1 lb. Mahi-Mahi Fillets / Head
- 5 cloves garlic, crushed
- 1 piece (2-in/5-cm) ginger, peeled and finely sliced
- 1 cup water
- 1–1/2 cups white vinegar
- 1 tbsp. fish sauce
- 1 tsp. salt
- 3 green chili peppers
- In a saucepan, combine Mahi-Mahi, Garlic, Ginger, Water and Vinegar
- Bring to a boil.
- Reduce heat to medium-low and add the fish sauce, salt and chili peppers.
- Simmer for about 30 minutes, or until cooked.
- Fish flakes when tested with a fork.
- Add / Adjust those Ingredients according to taste
- Serving Size: 3 oz
- Calories: 72
- Sugar: 0 g
- Sodium: 75 mg
- Fat: 0.6 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 15.7 g
- Cholesterol: 62 mg
Keywords: sour soup, traditional, comfort food
Looking for another way to try Mahi-Mahi Paksiw? Try this recipe from YouTube:
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