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