Paksiw na Bangus Recipe

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. In cooking Paksiw you can also use other fish like tuna, tilapia, galunggong or dalagang bukid if Bangus is not available. Every time I cooked Paksiw na bangus, I always included vegetables (eggplant or ampalaya),  because the juices of ampalaya and talong (bitter gourd and eggplant) some how enhance the paksiw flavor of bangus.

Good for serving: 3 - 4 persons Ingredients: 1 Big Bangus ( Milkfish ), scaled, cleaned, cut into 6 to 7 slices  1 head garlic, crushed quartered  1 thumb-sized ginger, crushed  2 pcs finger chilies (siling haba)  3 pcs small, round eggplant, quartered 1 medium size, ampalaya, cut inch crosswise  1 cup sugarcane vinegar  1/2 cup water

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Cooking Instruction: In a casserole place the sliced bangus, pounded garlic and ginger, some salt, vinegar and water. Cover and let it simmer for about ten minutes.  Add the ampalaya, eggplant and siling haba and continue simmering for another five minutes.  Then serve with rice. Share and Enjoy! images from www.wokwithray.net

Author : phils

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