Fish Stew (Paksiw na Isda sa Gata)

This Fish Stew recipe is rich and tasty. The dish involves simmering fish in both coconut milk and vinegar. The recipe also makes use of eggplants and a variety of peppers.

This Fish Stew recipe uses fish steaks, which means there is no need to deal with fish bones while eating. The broth is rich and made with coconut milk, balanced by the acidity of white vinegar. In the Philippines, this dish is called “Paksiw na Isda sa Gata.” It is like a combination of paksiw na isda, which translates to fish cooked in vinegar, and ginataang isda, which means fish cooked in coconut milk. This stew can be served at any time of the day, though it is commonly enjoyed for lunch or dinner, paired with a warm cup of white rice.

How to Cook Fish Stew (Paksiw na Isda sa Gata)

1. Prepare the Fish – Start by gently rubbing the coarse sea salt all over the fish steaks and set aside for later use. This will make the fish more flavorful when simmered.
2. Frying the Eggplants – Heat ¼ cup of cooking oil in a pan. Fry the slices of Chinese eggplants for about 1 ½ minutes on each side, or until they develop a light golden brown color. This step helps the eggplants hold their shape and adds a bit of depth to their flavor. Remove them from the pan and set aside for later use.
3. Prepping the Fish for a Flavorful Base – Add the remaining cooking oil to the pan and heat it. Place the fish steaks in the pan and fry each side until it turns golden brown. This process locks in the juices and enhances the overall texture of the fish. Once fried, transfer the fish to a plate and set aside.
4. Building the Aromatic Base – Carefully remove excess oil from the pan, leaving about 3 tablespoons. Heat it again and sauté the chopped onion for a minute until it softens. Add the minced garlic and ginger, cooking them for another 1 ½ minutes. This step builds the fragrant foundation of the dish.
5. Simmering the Fish with Coconut and Chili – Arrange the fried fish steaks back into the pan. Pour 4 cups of coconut milk evenly over them and scatter the slices of green and Thai chili peppers on top. Sprinkle with ground black pepper for seasoning. Cover the pan, bring the mixture to a boil, and simmer for 4 minutes to blend the flavors.
6. Adding Tanginess and Final Touches – Pour in 1 cup of white vinegar, cover the pan, and let it boil. Simmer until the liquid reduces to half, creating a rich, flavorful broth. Gently add the fried eggplants and season the dish with fish sauce and Maggi Magic Sarap to taste. Transfer to a serving plate and enjoy your stew with warm white rice. Enjoy your Fish Stew (Paksiw na Isda sa Gata)!

Coconut Milk and Vinegar in a Dish

Some regional recipes use coconut milk and vinegar to balance their flavors. There are many dishes, from curries to stews, where these ingredients can be included. In Caribbean cuisine, Escovitch fish is an example where a tangy vinegar-based sauce is paired with Coconut Rundown Sauce, blending sour and creamy notes beautifully. Similarly, while traditional Indonesian Rendang does not typically include vinegar, variations of the dish sometimes incorporate it to create a unique flavor twist.

This Paksiw na Isda sa Gata recipe is another great example. The coconut milk and vinegar come together naturally, proving how well they can complement each other in a single dish. This combination of flavors not only adds richness but also makes the stew stand out.

Which Fish Are Best for Fish Stews

In fish stew recipes like Paksiw na Isda sa Gata, fish steaks from snapper or tilapia are commonly used. They have a texture that is both firm and tender, making them suitable for stews. They hold their shape well during simmering and do not fall apart easily, even in a rich broth. Their mild flavor allows them to take on the tanginess of the vinegar and the creamy taste of coconut milk.

Suggested Recipes

Paksiw na Isda

Chicken Adobo sa Gata

Tomato and Onion with Bagoong Isda

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Filipino Fish Stew (Paksiw na Isda sa Gata)

Fish steaks cooked in coconut milk and vinegar

Prep: 15 minutes minutes

Cook: 5 hours hours 30 minutes minutes

Total: 5 hours hours 45 minutes minutes

Instructions

• Rub the coarse sea salt on the fish steaks and set aside. (see notes below)

  3 tablespoons coarse sea salt, 4 lbs. fish steaks

• Heat ¼ cup cooking oil. Fry the eggplants for 1 ½ minutes per side. Remove the eggplants from the pan. Set it aside.

  1 cup cooking oil, 2 Chinese eggplants

• Pour the remaining cooking oil into the pan and then heat it up.

  1 cup cooking oil

• Fry one side of the fish steaks until it browns. Do the same on the opposite side. Remove the fried fish. Set aside.

  4 lbs. fish steaks

• Scoop out the oil in the pan until the amount gets close to around 3 tablespoons. Heat it up and then sauté the onion for 1 minute.

• Add the garlic and ginger. Continue sautéing for 1 ½ minutes.

  3 cloves garlic, 1 thumb ginger

• Arrange the fried fish steaks on the pan.

• Pour the coconut milk and then distribute the green and Thai chili peppers on the pan. Add ground black pepper. (see notes below)

  4 cups coconut milk, 2 long green peppers, 5 Thai chili pepper

• Cover the pan. Let the mixture boil. Simmer for 4 minutes.

• Pour the vinegar. Cover the pan, let the mixture boil.

  1 cup white vinegar

• Simmer until reduces close to half.

• Add the fried eggplants.

• Season with fish sauce and Maggi Magic Sarap.

  Fish sauce and ground black pepper to taste, 8 grams Maggi Magic Sarap

• Transfer to a serving plate. Serve with rice.

• Share and enjoy!

Notes

• Coarse Sea Salt – Its larger crystals bring out the natural flavor of the fish. When rubbed onto the fish steaks before cooking, it seasons the surface and helps maintain the fish’s firmness during the frying and simmering process.
• Spiciness Level – If you prefer a non-spicy version of this dish, avoid slicing the long green peppers or Thai chili peppers. You can choose to skip all the peppers or include only one type. Long green peppers, however, add a distinct aroma and flavor. Removing them will slightly alter the overall taste and fragrance of the dish, but it will still remain enjoyable.

Nutrition Information

Calories: 6693kcal (335%) Carbohydrates: 90g (30%) Protein: 385g (770%) Fat: 539g (829%) Saturated Fat: 217g (1085%) Polyunsaturated Fat: 87g Monounsaturated Fat: 204g Trans Fat: 2g Cholesterol: 1197mg (399%) Sodium: 22842mg (952%) Potassium: 11771mg (336%) Fiber: 31g (124%) Sugar: 36g (40%) Vitamin A: 2566IU (51%) Vitamin C: 79mg (96%) Calcium: 383mg (38%) Iron: 39mg (217%)

© copyright: Vanjo Merano

Watch How to Cook Fish Stew (Paksiw na Isda sa Gata)