Paksiw
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.
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 |
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.
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