Paksiw Na Isda Sa Kamias | Easy Fish Recipe With Kamias | Msy Pancit 

Hello, Guys! It's Msy (Missy) Pancit! Welcome back to my channel.
For todays video, I will be making the quickest recipe I know, and this is Paksiw na Isda sa Kamias. In the Philippines, we have lots of different versions of paksiw. Some versions can be Pangat sa kamias, inun-unan , sinaing sa dahon ng saging etc. The dish should be sour in taste. It could also depends on what available ingredients we have in our area or in our kitchen. For my version, I just used the freshly picked kamias from our frontyard and grab some fish I saw in our fridge. (Glad we still have some left overs of Kucharita fish - this is just almost like Tulingan). And voila!!! I will be making Paksiw na Isda sa Kamias.
As you noticed, I just put a little bit of some ingredients like less vinegar, less onion, less pepper and just one green chili. That's because I really wanted to enjoy this dish without worrying about my "gastro" problems. Anyways, most of Averrhoa bilimbi fruits taste sour due to high content of oxalic acid, except the “kamias” variety from Philippines which is sweet-sour and can be eaten raw. However, Kamias or bilimbi is already high in acidic properties in which it could trigger my acid reflux. Fortunately, dishes with less amount of some of these ingredients with high acidity doesn't upset my tummy. Most importantly, like everyone say, eat moderately.
Please comment down below if you have other versions of paksiw dishes.
Thank you for watching!!
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