How to cook Paksiw na Bangus (Milkfish Stewed in Vinegar)
- 1 large size whole bangus (milkfish), scaled, cleaned, cut into serving pieces
- 1 thumb-size ginger, sliced into thirds and pounded
- 1 small red onion, peeled and sliced thinly
- 1 Chinese eggplant, end trimmed and sliced
- 4 - 5 garlic, peeled and pounded
- 1/2 cup white vinegar
- 2 - 3 finger chili
- 3 - 4 bay leaves (dahon ng paminta)
- 1 cup water
- 8 - 10 whole peppercorns
- 1 1/2 teaspoon salt
- 1 teaspoon cooking oil
- In a pot, combine fish, eggplant, onion, ginger, garlic, vinegar, water, bay leaves, peppercorns, finger chili and salt.
- Cover and let simmer for about 10 - 15 minutes or until fish is cooked and liquid is reduced.
- Drizzle oil on top and stir gently to combine.
- Serve the Paksiw na Bangus (Milkfish Stewed in Vinegar) hot with steamed plain rice.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
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 (Milkfish Stewed in Vinegar) serves/makes: 4 servings
The Paksiw na Bangus (Milkfish Stewed in Vinegar) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew