How to cook Paksiw na Bangus
- 4 steaks large bangus (milkfish) about 1 inch thick
- 1/2 cup vinegar
- 1/2 cup water
- 1 teaspoon salt (adjust the amount to your taste)
- 1 teaspoon whole peppercorns or ground black pepper
- 1 thumb size ginger (crushed) and/or 5 cloves garlic (pounded)
- Optional Additional Ingredients:*
- 1 piece onion, chopped
- 1 piece eggplant, sliced
- 1 piece bitter melon (ampalaya), chopped
- 1 piece lady finger chili (siling haba)
- In a pot, arrange the following ingredients: fish, ginger, garlic, onion, eggplant, bitter melon, and chili. Make sure that all these ingredients are laid down flat on the floor of the pot.
- Add vinegar, water, salt, and black pepper. Make sure that vinegar and water is just enough to cover the fish otherwise you have add more of it. Just follow the vinegar to water ratio.
- Cover the pot. Bring to boil then lower heat and bring to simmer for at least 20 minutes.
- Serve the Paksiw na Bangus hot with steamed plain rice.
*You may opt not to add, add any combination, or have then all included in the pot.
The Paksiw na Bangus (Milkfish Stewed in Vinegar) recipe a very affordable dish. So quick and easy to cook - healthy as well.
Paksiw na Bangus
also known as Milkfish Stewed in Vinegar
is the easiest and most common way of cooking Bangus (Milkfish)
in the Philippines. In cooking Paksiw you can also use other fish like tuna, mullet, tilapia, galunggong or dalagang bukid if bangus is not available.
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
This recipe for Paksiw na Bangus serves/makes: 4 servings
The Paksiw na Bangus recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew