Many Filipino love Paksiw na Bangus because of its flavor that bites, especially when cooked with chilies. Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.
Milkfish, is the national fish of the Philippines, there are countless ways to cook the bangus just get your imagination and resourcefulness working and you will discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival held every year.
In cooking Paksiw you can also use other fish like tuna, Tilapia, or Galunggong if Bangus is not available. Enjoy this Paksiw na Bangus Recipe from Pinoy Recipe.
Paksiw na Bangus Ingredients and Cooking Instructions:
Paksiw na Bangus Recipe
- 1 Big Bangus Milkfish , scaled, cleaned, cut into 6 to 7 slices
- 1 head garlic crushed
- 1 small onion quartered
- 1 thumb-sized ginger crushed
- 2 pcs finger chilies siling haba
- 3 pcs small round eggplant, quartered
- 1 cup sugarcane vinegar
- 1/2 cup water
- 2 Tbsp fish Sauce
- 1/2 tsp peppercorns
- Wash and clean your bangus. Remove the gills and the scales. Rub them with salt. Let sit for at least 10 minutes.
- In a large saucepan, put half of the garlic, onion and ginger and some peppercorns.
- Arrange sliced bangus on top. Add the remaining garlic, onion and ginger.
- Then add water, vinegar and fish sauce. Sprinkle peppercorns on top. Cover and let it simmer for about fifteen minutes.
- Add the eggplant and chilli pepper. Continue simmering for another five minutes or until vegetables are cooked.
- Remove from heat.
- Serve Paksiw na Bangus with hot steamed rice!
Paksiw na Bangus Recipe (milk fish in vinegar and spices) is a quick and easy to cook Filipino dish.