How to cook Paksiw na Bangus with Ampalaya
- 1 large size whole bangus (milkfish), scaled, cleaned, cut into 6 - 7 slices
- 1 head garlic, crushed
- 1 thumb-sized ginger, sliced
- Salt to taste
- 1 cup sugar cane vinegar
- 1/2 cup water
- 1 medium size ampalaya (bitter melon), cut crosswise into 1 1/2 inch pieces
- 3 small round eggplant, quartered
- 2 finger chilies (siling haba)
- 1 teaspoon patis (Filipino fish sauce) - optional
- In a casserole place the sliced bangus, crushed garlic and ginger, some salt (if you don't use patis), vinegar and water.
- Cover and let it simmer for about 10 minutes.
- Add the ampalaya (bitter melon), eggplant and finger chilies (siling haba) and continue simmering for another 5 minutes.
- Season with patis and serve.
- Serve the Paksiw na Bangus hot with steamed plain rice.
The Paksiw na Bangus
with Ampalaya 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 with Ampalaya serves/makes: 4 servings
The Paksiw na Bangus with Ampalaya recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew