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.
FAQS
How do I cook Paksiw na Bangus without breaking the fish apart?
To prevent the milkfish from breaking apart while cooking Paksiw na Bangus, make sure to bring the mixture to a boil without stirring. Once it reaches a boil, lower the heat and let it simmer gently for 15-20 minutes until the fish is cooked through.
Can I make Paksiw na Bangus gluten-free?
Yes, you can easily make Paksiw na Bangus gluten-free by substituting soy sauce with a gluten-free alternative, such as tamari. Just ensure that all other ingredients are also gluten-free to maintain dietary compatibility.
What are some good side dishes to serve with Paksiw na Bangus?
Paksiw na Bangus pairs well with steamed rice, which helps balance the tangy flavors of the dish. You can also serve it with a side of sautéed vegetables or a simple salad to complement the meal.
How should I store leftover Paksiw na Bangus?
To store leftover Paksiw na Bangus, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture of the fish may change slightly upon reheating.
What can I substitute for eggplant in Paksiw na Bangus?
If you don't have eggplant on hand or prefer not to use it, you can substitute it with other vegetables like zucchini or bell peppers. These alternatives will add a different flavor and texture to the dish while still complementing the overall taste.
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