Paksiw na Bangus (Milkfish in Vinegar Stew)

Embracing the very soul of Filipino cuisine, we dive into an exquisite fish recipe known to every Pinoy home – Paksiw na Bangus. This easy fish recipe holds a venerable position in the myriad Filipino recipes and dishes that dance upon the tastebuds of locals and tourists alike. Simple yet intensely flavorful, Paksiw na Bangus is more than just a dish—a culinary journey. So, what makes this dish so exceptional? Let’s find out.

What is Paksiw?

Paksiw is a traditional Filipino cooking method where seafood or meat is simmered in a vinegar and garlic concoction. This taste profile finds its roots in the tropical climate of the Philippines. This procedure of cooking taught in Filipino cuisine not only helps preserve the food but also imparts a tangy zest to the dish, making it an absolute pleasure to devour.

What is Bangus?

Bangus, or milkfish, is a staple in the Filipino diet. Known for its distinct, delicate taste and tender, flaky flesh, bangus is versatile and prominent in Filipino cuisine. It’s a common sight on every Filipino dining table, from breakfast to lunch and dinner. Today’s recipe, Paksiw na Bangus, showcases this humble fish in full glory.

The Allure of Paksiw na Bangus

While breakfast in the Philippines can range from savory tapsilog to sweet pandesal, nothing truly compares to the comforting warmth of Paksiw na Bangus served alongside warm white rice and freshly brewed black coffee. This recipe is nourishing and fills your morning with a rush of Filipino authenticity.

The magic of Paksiw na Bangus lies in its simplicity. The dish is boiled to perfection with a handful of ingredients, such as ginger, red onion, eggplant, and bitter gourd, along with the star ingredient, the milkfish. Adding a few finger chilies gives the dish a refreshing heat that further accentuates its flavors.

What’s more, the recipe doesn’t restrict you from experimentation. Whether you want to add some oil to mellow down the acidity or cook the bangus with scales for added texture, it’s all up to your preference.

Tips to Master Paksiw na Bangus

While Paksiw na Bangus is a relatively easy fish recipe, the quality of your milkfish plays a significant role in determining the dish’s taste. Always choose fresh milkfish for the best experience.
Consider diversifying the vegetables. Apart from eggplant, ampalaya, or okra, add great Paksiw na Bangus additions.

The secret to an authentic Paksiw na Bangus is serving it with steamed rice and fish sauce for dipping. And if you happen to have leftovers, worry not! You can store them in an airtight container and refrigerate for up to 3 days. You could also pan-fry the leftovers to create a crispy “Daing na Bangus” dish.

Alternatives

While Paksiw na Bangus remains the classic, don’t hesitate to try the dish with other fishes like Tilapia, Dorade, or Galunggong.

There you have it – your guide to creating the perfect Paksiw na Bangus. Whether for breakfast, lunch, or dinner, this Filipino dish promises a burst of flavors you’ll find hard to resist. So, what are you waiting for? Try this delightful recipe today and immerse yourself in the rich tapestry of Filipino cuisine.

SEE THE FULL RECIPE BELOW!

Paksiw na Bangus

5 from 1 vote

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories per Serving

165

kcal

Total time

35

minutes

This recipe guides you through preparing Paksiw na Bangus, a traditional Filipino dish. The tangy and salty taste of the vinegar stew perfectly complements the delicate flavor of the milkfish, making for a truly delightful meal.

Cook Mode

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Ingredients

US Metric

• 1 large 1 large Milkfish (cleaned and sliced into 4 or 5 pieces)

• 2 pcs 2 pcs (thumb-size) Ginger, sliced into thirds

• 1 small 1 small Red Onion (peeled and sliced thinly)

• 2 pcs 2 pcs Eggplants (ends trimmed and cut into 1-inch thick wedges)

• 1 large 1 large Ampalaya or 4 pcs Native Bitter Gourd (cut into bite-sized pieces)

• 1 cup 236.59 ml Red Cane Vinegar

• 3 pcs 3 pcs Finger Chilies

• 1 cup 236.59 ml Water

• 1/2 tsp 2.2 g Whole Mixed Peppercorns

• 2 tsp 12 g Sea Salt

Directions

• Combine the red cane vinegar, thinly sliced red onion, sliced ginger, and whole mixed peppercorns in a large pot. Set the pot on the stove and bring the mixture to a simmer over medium heat.
• Add the sliced milkfish to the pot. Be sure to distribute the slices evenly throughout the pot. Allow the milkfish to simmer in the vinegar mixture for a few minutes. This process will help the milkfish absorb the vinegar, onion, and ginger flavors.
• Add the eggplant, bitter gourd, and finger chilies to the pot. Pour in the water, then sprinkle the sea salt over the top. Stir the ingredients gently to ensure everything is well combined.
• Reduce the heat to low, cover the pot, and allow the stew to simmer for about 15 to 20 minutes. This slow cooking process will ensure that the fish and vegetables are fully cooked and that all the flavors meld together.
• Check the fish and vegetables for doneness. The fish should be tender, and the vegetables should be cooked but retain some of their crunch.
• Adjust the seasoning if needed. You can add a bit more salt or water according to your taste.
• Remove the pot from the heat once everything is perfectly cooked and seasoned. Serve warm and paired with freshly cooked white rice. Enjoy your authentic Filipino Paksiw na Bangus!

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