How to cook Pinoy Paksiw na Bangus
- 2 medium whole milkfish (bangus)
- 1 medium onion, sliced
- 5 cloves garlic, crushed
- Ginger, skinned and thinly sliced
- 4-5 sili pang sigang (green finger pepper)
- 1 big eggplant, cut into squared
- 10-12 black peppercorns
- 6 tablespoons sugar cane vinegar
- 1 teaspoon patis (fish sauce)
- Clean the milkfish of its innards. Do not remove the scales. Cut into three pieces.
- Place the garlic and ginger into the pot. Add the milkfish.
- Add the sili pang sigang, eggplant, onion, and black peppercorns. Pour in the vinegar.
- Pour in the water which should submerge the fish about halfway.
- Cover the pot, turn on stove to medium-high flame, and simmer about 10-15 minutes until fish is cooked..
- Season with patis and serve.
- Serve the Pinoy Paksiw na Bangus hot with steamed rice.
The Pinoy Paksiw na Bangus recipe very easy to prepare and so good!
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste.)
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.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
This recipe for Pinoy Paksiw na Bangus serves/makes: 6
The Pinoy Paksiw na Bangus recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Poached/Simmered