Paksiw na Hasa Hasa is a vinegar-cooked fish wherein the fish is simmered in vinegar, garlic, and other ingredients.
If it were always up to me, our Paksiw would always be boneless Bangus belly. First because bangus belly tastes so good and second, because it’s boneless — hindi ko na kailangan mag-ingat sa tinik.
But Daddydoodledoo prefers a different kind of fish for Paksiw and it’s Hasa Hasa. Hasa Hasa is also known as short mackerel or short-bodied mackerel and is a popular fish here in the Philippines. It’s also great for fried fish. I found these fat Hasa Hasa in the wet market the other day and I bought 8 pieces for ₱300.
I know he would be happy coming home form work and having a hearty breakfast of Paksiw and Sinangag.
And so these fat fishes were cleaned, washed and seasoned with seasoning granules. Then I sautéed garlic and ginger in a bit of oil. When it’s fragrant, I added the fish in the pot along with the vinegar, peppercorns, ampalaya or bittermelon, and finger chillies. It was simmered for two minutes before adding the water, then simmered for 10 more minutes. Voilà! Luto na ang paksiw! At syempre, masarap na ka-partner nito ang Garlic Rice.
Tara, kain na tayo!
PrintPaksiw na Hasa-Hasa
Ingredients
- 800g Hasa Hasa (about 8 pcs)
- 2 tsp seasoning granules
- 3 tbsp vegetable oil
- 6 cloves garlic, crushed
- 1 pc thumb-sized ginger, cut into strips
- 3/4 cup vinegar
- 1 tsp peppercorn
- 1 medium ampalaya, cleaned and sliced
- 2 pc chili finger (siling panigang)
- 1 cup water
- patis and sili for dipping
Instructions
- Season hasa hasa belly with seasoning granules. Set aside.
- Sauté garlic and ginger in oil. Add hasa hasa, vinegar, peppercorn, ampalaya, and finger chili. Simmer for 2 minutes.
- Add 1 cup water and simmer for 10 minutes.
- Serve with garlic rice and patis with sili dipping sauce.
