Sea bream paksiw

Sea bream paksiw

This Filipino recipe for sea bream paksiw - or sea bream poached in vinegar - from Budgie Montoya is a very simple way to prepare whole fish. The resulting dish is, like many classic Filipino dishes, extremely bright, with a sharp punch from the vinegar and chillies.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Place the sliced ginger and garlic at the bottom of a claypot or shallow pan with a lid, then add the fish on top
  2. Step 2

    Carefully add the water and Mizkan Shiragiku vinegar. Bring the water and vinegar to a simmer then cook the fish, uncovered, over a medium heat for 10-12 minutes. This will help cook out the vinegar
  3. Step 3

    Gently place the aubergine and chillies around the fish and cover. Cook on a low heat until the aubergine is tender and the fish is cooked through, 18-20 minutes
  4. Step 4

    Remove the claypot from the heat and season the fish and aubergine with salt and pepper to taste. Garnish with picked coriander and serve in the claypot with a side of jasmine rice