A traditional Filipino dish featuring milkfish cooked in vinegar and spices.
Ingredients
- 1pieceBangus (milkfish), cleaned and sliced into steaks
- 1cupvinegar
- 1cupwater
- 1piecemedium onion, sliced
- 4clovegarlic, crushed
- 1piecethumb-sized ginger, sliced
- 2piecelong green chili (siling haba)
- 1/2cupeggplant, sliced (optional)
- 2tbspsoy sauce
- 1tbspfish sauce (patis)
- 1/2tspwhole peppercorns
- 2piecedried bay leaves
- 1dashsalt to taste
How to make Paksiw na Bangus
In a pot, layer the bottom with sliced onions, garlic, and ginger.
Arrange the bangus slices over the aromatics.
Pour in the vinegar, water, soy sauce, and fish sauce. Add the whole peppercorns, dried bay leaves, and long green chilies.
Bring the mixture to a boil without stirring to prevent the fish from breaking apart. Once it boils, lower the heat and simmer for about 15-20 minutes, or until the fish is cooked through.
If using eggplant, add it halfway through the cooking time to avoid overcooking. Let it simmer until tender.
Taste and adjust with salt if needed. Serve hot with steamed rice.
Tips & Tricks
Avoid stirring the pot to keep the fish intact.
Add eggplant halfway through cooking to prevent it from becoming mushy.