Pakswi – Spicy Filipino Poached Fish

This is a favorite of mine. My lovely wife makes this for me now that we’ve found a key ingredient: Siling Labuyo or Filipino long peppers. I had to order seeds on Amazon and grow them in our garden. But you can substitute Cubanelle peppers. Perhaps you can find the correct peppers and the suka (vinegar) in a Asian grocery. We use Datu-Puti brand. The west coast has a larger Filipino population and are probably better stocked than the meager pickings found in Florida.

It’s very light with only 2 Weight Watcher points per serving. We serve with rice, as is the custom in the Philippine. And perhaps some Pinakbet (Filipino vegetable sauté). But that’s a recipient for another post.


Serves 4

  • 3 Swahi Filets or other mild white fish, each cut into 3 or 4 pieces
  • 1/2 cup suka (Filipino Cane Vinegar) or white vinegar
  • 1/2 Medium onion, thinly sliced
  • 4 cloves of garlic, peeled and crushed with a knife blade
  • 1 inch piece of ginger, peeled and thinly sliced
  • 3 or 4 Siling Labuyo or small Cubanelle peppers, leave whole
  • 1 1/2 cups water
  • 2 tablespoons of white sugar
  • Salt to taste
  • Fresh ground pepper to taste
  1. Add all ingredients except the fish into a large sauté pan and bring to a boil. Season with salt & pepper to taste. Simmer for 10 minutes.
  2. Add the pieces of fish, and let poach until just done. It’s best not to overcook the fish.

Pumpkin Curry Soup

I had lunch earlier this week at Kaleishia Tea House. They had a lovely vegan Pumpkin Soup on the menu. I made my own lighter version with shrimp:

I omitted the coconut milk from the original recipe. I didn’t have sweet potato or chickpeas on hand. If you do Weight Watcher’s it’s only 1 point per serving. If you’re not concerned about the calories add a 1/2 cup of coconut milk and a cup 1/2 inch cubed sweet potato with the broth in step 4. Test the sweet potatoes for tenderness before adding the shrimp and zucchini and adjust the simmering time as needed.

This is medium spicy, adjust the curry paste to your taste. I serve mine over some steamed rice.

  • 3 garlic cloves, finely minced
  • 1/2 cup chopped onion
  • 1 tablespoon fresh ginger, finely minced or grated
  • 1 teaspoon light sesame oil
  • 1 tablespoon Asian fish sauce
  • 3 cups Fat-free vegetable broth
  • 1/2 cup canned pumpkin
  • 1 tablespoon of red Thai curry paste, adjust to taste
  • A pinch of saffron
  • 1 medium zucchini, quartered lengthwise and chopped into 1/2 inch pieces
  • 12oz. of large peeled and deveined shrimp
  • 2 tablespoons of Thai basil, chiffonade sliced
  • Lime wedges

Pumpkin Curry Soup

Serves 4

  1. Sauté the garlic, onion, and ginger in the sesame oil over medium heat until the onion is tender, about 2-3 minutes.
  2. Add the fish sauce and let it cook off for 1-2 minutes. I strongly suggest you use your range-hood, it’s a bit smelly, but does add a nice bit of Asian umami flavor.
  3. Add the vegetable broth, canned pumpkin, curry paste, and saffron. Bring to a boil, then reduce heat to simmer for 10 minutes.
  4. Add the shrimp and zucchini, simmer for 5 minutes or until the shrimp look done. Remove from heat to prevent the shrimp and zucchini from overcooking.
  5. Garnish with chiffonade sliced Thai basil and serve with a wedge of lime. Serve immediately.

Chiffonade just means rolled and thinly sliced. If you need a chiffonade how-to:

Ex-Bush ethics lawyer: There’s no such thing as ‘fixer-client’ privilege | TheHill

Richard Painter said on MSNBC Tuesday that Cohen was acting as a “fixer” and not an attorney when he made payments to women, such as adult-film star Stormy Daniels, to stay quiet about alleged affairs with Trump.

“It certainly wasn’t legal advice that’s being rendered when an attorney pays $130,000 to a porn star to keep her mouth shut,” Painter said. “There’s no legal advice being rendered there at all.”
— Read on

The Skinnier Me

Check the about page for the before view, here’s the new look after dropping 25lbs. I have another 25 to go. I want to get below 200lbs for the first time since sometime back in the mid-90s. Ah yes, Smashing Pumpkins, Oasis and Hootie and the Blowfish days…


New and improved with 30% less jowl!

Adios Facebook

Back in 2014, I deactivated my profile for nearly a year. I re-activated it unintentionally by logging into a site that I had used my FB profile to access. I got sucked back in. After the latest Cambridge Analytica kerfluffle, I took the further step of deleting my profile. I know they’ll still keep using what they have, there’s no way of preventing that. But I refuse to give them more.

FB data loss isn’t an accident, it’s a business model. I don’t want to be part of their psychoanalytics. I don’t want to be a target for manipulation by ads and posts designed without regard for the truth to create support for a specific product, candidate or issue by unknown actors. I don’t want to participate in continuing attempts to hack democracy, such as it is, in America. You can keep your extended personality test where my results are for sale to anyone with an ad account.

Zuckerburg’s testimony before Congress last week only cemented my negative feelings for the platform. The Congresscritters clearly had no clue how FB works or how to regulate it. Until there’s some major reform that protects privacy and makes clear that I own my own data, I’m done.