Ate Myrn's Paksiw (Soured Fish)

Actually, I really love to eat Soured Fish (Paksiw) as long as it's my mother's recipe. She use Milk Fish with Spicy Coconut Vinegar (Sukang Tuba), it would complete my dinner or breakfast with a side dish of Steamed Okra. Well, I am sorry to tell you that I will not share it for now because I haven't mastered it yet but I am still going to share with you my Soured Fish (Paksiw) Recipe. Here are the process:

Ingredients:

1. 1/2 Kilo (Fish options) Blue Mackerel scad, round scad or as the shortfin scad - but these names have been applied to other fish of the Decapterus family as well. Scientific name Decapterus macrosoma A.K.A Galunggong OR Anchovy - the small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide. Scientific name Malacopterygii A.K.A. Bulinaw.
2. Mango Baby Leaf - Medium light green in colour 
3. Tap Water - 1/2 cup
4. Pure Calamansi Juice - 1/2 cup or more (depending on your preference) OR Coconut Vinegar (Sukang Tuba) 1/4 cup or more (depending on your preference)
5. Onion - 1 bulb
6. Garlic - 5-6 Cloves
7. Ground Pepper - 1-2 Pinches
8. Wild/Native Pepper - 3-5 pcs. sliced in half
9. Sugar - Depending on your sweet and sour preferences

Procedures:

1. Wrap 3-5 of any of your fish choices in mango leaf.
2. Arrange in the casserole
3. Pour small amount of h20
4. Heat - (medium heat)
5. Put all Calamansi Juice w/ or w/o the skin
6. Add all spices
7. Bring into boil
8. Add sugar if you want
9. Simmer for 5 minutes

Ready to serve within 30 minutes.

Happy cooking and Enjoy eating everyone.