These are most commonly pechay,[6] but can also be made from other leafy vegetables like mustard greens,[2] spinach,[7] cabbage,[8] and bitter melon leaves, among others.

[1] The spices used include garlic, ginger (or turmeric), onion, salt, and black pepper.

For a richer flavor, patis (fish sauce) or bagoong alamang (shrimp paste) is also commonly added.

A spicier version of the dish can also be created by the addition of siling haba and/or labuyo chilis.

[2] A common variant of the dish is ginataang paksiw na isda or paksiw na isda sa gata, which is prepared identically but differs in the addition of vinegar to sour the broth.