The subtle sourness and a myriad of flavors brought about by vinegar and various spices makes the classic paksiw of Philippine cuisine. This is so simple you will just need vinegar, water, garlic, onions, pepper, and some seasoning to make the fish flavorful. This recipe can make your fish able to last for a couple of days without spoiling. Practically, paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could also apply to pork or lechon and even some other seafood. Keep this paksiw na tulingan recipe that is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families.
- 3 medium-sized tulingan (skipjack tuna) (cleaned & cut into pieces)
- 1 cup of vinegar
- 1/2 cup of water
- 3-4 cloves of garlic (chopped)
- 2 medium-sized onions (chopped)
- 1 small ginger (chopped)
- 1 tbsp peppercorn
- salt to taste
- 1 tbsp fish sauce (optional)
- calamansi juice (from 2 pieces calamansi)
- 2 pieces chili finger
How to Cook Paksiw na Tulingan (Tuna Cooked in Vinegar) Recipe:
- Combine all ingredients in a cooking pot. Cut the fish in half if it won’t fit in your pot.
- Simmer for 15-20 minutes in medium heat.
- Serve hot and enjoy!