Paksiw na Bangus
A comforting Filipino dish made of milkfish stewed in vinegar, garlic, and spices, perfect for a light yet hearty meal.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the main dish
- 1 kg milkfish (bangus), cleaned and cut into steaks Bone-in or boneless, as preferred.
- 1 cup vinegar (Filipino white, cane, or apple cider) Enough to almost cover the fish.
- 6 cloves garlic, crushed
- 1 thumb ginger, smashed
- 1 tsp whole black peppercorns
- 2 bay leaves Optional for added flavor.
- 1 tbsp salt Adjust to taste.
- 1 tbsp soy sauce Optional for added flavor.
- 1 tbsp sugar Optional for balance.
- 1-2 cups water Enough to help stew the fish.
Optional Vegetables
- 1 cup eggplant, sliced Adds flavor and nutrition.
- 1 cup ampalaya (bitter melon), sliced Optional, adds bitterness.
- 1 cup long green peppers Adds a bit of spice.
- 1 cup okra, sliced Optional, for added texture.
Instructions
Preparation
- Clean the milkfish well by snipping off the fins, scraping off the scales, and cleaning the inside.
- Cut the bangus into rounds or steaks as preferred.
- Rinse gently and pat dry. Optionally soak in salt or kalamansi juice for a few minutes.
- Rub the fillets with the cut side of a garlic clove before cooking for added flavor.
Cooking
- In a pot, pour enough vinegar to almost cover the fish, but do not drown it.
- Add crushed garlic, smashed ginger, black peppercorns, bay leaves, and arrange the fish pieces skin side up.
- Add sufficient water to stew the fish and season with salt and soy sauce.
- Bring to a gentle simmer, cover, and cook for about 20 minutes without stirring.
Adding Vegetables
- Add the optional vegetables in the last 10 to 15 minutes of cooking.
- Adjust the timing based on whether you prefer soft or crunchy veggies.
Serving
- Serve hot with fluffy rice and a side of spicy vinegar or fresh chili.
- Consider pairing with garlic fried rice or fried lumpia.
- For leftovers, they can be enjoyed cold or reheated gently.
Notes
This dish tastes better the next day as the flavors meld. Store leftovers in the fridge for 3-4 days. Reheat on low heat to avoid disintegrating the fish. Can also be frozen and thawed gently before reheating.