Paksiw na Tilapia with Eggplant

Paksiw na tilapia with eggplant is a simple vinegar-braised fish dish with ginger and chilli. Arrange the fish in one layer and avoid vigorous stirring so the pieces stay intact. Eggplant absorbs the sharp, savoury broth and should be added early enough to become tender.

Ingredients

• 700 grams cleaned tilapia steaks or 2 small whole tilapia
• 2 Asian eggplants, cut into thick pieces
• 3/4 cup cane vinegar
• 1 cup water
• 1 thumb-size ginger, sliced
• 4 cloves garlic, crushed
• 1 small onion, sliced
• 1 green finger chilli
• 1 tablespoon fish sauce
• Black pepper to taste

Measure and prepare everything before heating the pan. This keeps the cooking sequence steady and prevents garlic, onion or other aromatics from burning while the next ingredient is being cut.

Prepare safely

Wash fresh produce under running water before cutting. The FDA recommends plain running water and advises against using soap or detergent on produce. Use clean utensils and a clean board. Keep raw chicken, pork, fish and their juices away from vegetables that will not be cooked further.

Thaw frozen meat or seafood in the refrigerator, in cold water changed regularly, or in the microwave when it will be cooked immediately. Do not thaw perishable food on the counter. Open canned ingredients only from cans that are not leaking, swollen, badly rusted or deeply dented at the seams.

Choose and prepare fish

Buy fish from a clean refrigerated display. The FDA advises choosing fish with a fresh, mild smell rather than a sour, rancid or ammonia-like odour. Keep it cold until cooking and pat it dry.

Wash eggplant and aromatics under running water. Use a separate board for raw fish or wash and sanitise the board before preparing food that will be served without more cooking.

Arrange the pot

Spread onion, ginger and garlic in a wide pot. Lay the fish in a single layer and tuck eggplant pieces around it. Add chilli, pepper, fish sauce, vinegar and water.

After adding vinegar, bring the pot to a boil without stirring for the first several minutes. This traditional method also helps keep the fish from breaking.

Simmer gently until done

Lower the heat, cover loosely and simmer for 12 to 18 minutes depending on thickness. Spoon broth over exposed pieces instead of turning them repeatedly.

Fin fish should reach 63°C or 145°F, or cook until opaque and easy to separate with a fork. Serve with rice. For a ginger fish soup, see tinolang isda with malunggay.

Adjustments and serving ideas

Add okra during the final 5 minutes or increase water for more broth. Vinegar strength varies, so adjust with water after the first simmer rather than adding sugar automatically.

Taste only after ingredients that require cooking are fully done. Add salt, fish sauce or soy sauce gradually because canned products, broth cubes and condiments can already contribute considerable sodium. Serve with freshly cooked rice or the suggested accompaniment while the dish is hot.

Storage and reheating

Transfer leftovers to shallow covered containers and refrigerate within two hours, or within one hour when the surrounding temperature is above 32°C. Use refrigerated leftovers within 3 to 4 days. Reheat only the portion needed until it is steaming hot throughout.

Discard food left out beyond the safe limit. Smell and appearance cannot prove that food is safe. Freeze portions promptly when they will not be eaten within the refrigerator window, label the date, and thaw safely before reheating.

Yield: 4 servings. Prep time: about 15 minutes. Cook time: about 20 minutes.

Food-safety references

• FDA: Selecting and serving seafood safely
• FDA: Selecting and serving produce safely
• FDA: Safe food storage

Recipe reviewed: 16 October 2026.