  _01.jpg) Top: A serving of paksiw na isda; Middle: Inun-unan, a Visayan paksiw which does not include vegetables and is primarily spiced with ginger; Bottom: Visayan-style lechon paksiw from Northern Mindanao | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot |
| Main ingredients | Vinegar, fish sauce and spiced with siling mahaba |
| Similar dishes | Philippine adobo, kinilaw |
Paksiw (Tagalog: [pɐk.ˈsɪʊ̯]) is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Pinangat na isda may sometimes also be referred to as paksiw, though it is a different but related dish that uses sour fruits like calamansi, kamias (bilimbi) or sampalok (tamarind) to sour the broth rather than vinegar.[1][2]
- ^ Riwada, Gae. "Pinangat na Bangus (Mangan)". Gae Riwada. Retrieved January 10, 2019.
- ^ "Pangat na Isda (pinangat or Paksiw)". Filipino Dishes and Recipes. Retrieved January 10, 2019.