I took this picture when I was in PI last year. Fortunately, here in MI we don't have fresh fish like this one "pugapo". But here is the ingredients on how I cooked my paksiw.
fresh or frozen fish (bangus)
vinegar (not to much because it overpowers all the ingredients taste)
red pepper (optional)
olive oil (just a little pagkumukulo na ang vinegar)
~~~ in Pinas I always use a clay pot. here I use pyrex to cook paksiw not a stainless steel. Tinatantiya ko lang ang lasa at kung how much ang ilagay ko na ingredients it depends kung how many fish you want to cook.