Paksiw Na Talakitok Sa Kamias

by Pauline De Mesa
Seafood | March 4, 2019

Is it possible to cook paksiw without vinegar? Its a yes for Chef Catherine Carlos. What’s the secret to the sourness of this dish? Fresh picked kamias or balimbi.

To reach the optimum flavor of this dish, use only the freshest ingredients and layer them properly by starting with: kamias, followed by the garlic, ginger, calamansi, patis, peppercorn, sili leaves and chili peppers, creating a bed of veggies for the fish. Since fish is the highlight of the dish, place it last in the pan.

Recipe by Catherine Carlos
Photographed by Ed Simon

Ingredients :

3 servings
1 Talakitok or Jack fish, gutted (approximately 200g)
7 pc Large kamias or bilimbi, washed and cut
1 cup Water
1 tsp Juice of calamansi
1.5 Ginger, peeled and cut into thin strips
1 tsp Patis or fish sauce
5 pc Whole black peppercorns
1 pc Green finger chili or siling pansigang
A pinch of salt and brown sugar
5 g Sili leaves

Procedure :

  • 1
    Place kamias on the bottom of a stain less steel pot. Add the rest of the ingredients except the fish and sili leaves.
  • 2
    Bring mixture to a boil. Cover the pan then let mixture simmer for 5 minutes or until the astringent flavor of the kamias disappears.
  • 3
    Place the fish on top of the mixture and cover. Simmer for another 3-5 minutes or until the fish is cooked.
  • 4
    Scoop out the sili leaves and a few kamias and then place in the center of a serving bowl. Carefully top with the fish. Strain the soup over the fish. Add a few pieces of the kamias over the fish and garnish with fried shallots and ginger. Serve hot.