I’ve never been big on tangy food, but paksiw na bangus just hits differently. The way the milkfish blends with the vinegar is something special. It’s simple, comforting, and full of flavor—no need for fancy ingredients.
Honestly, I think paksiw na bangus tastes even better the next day. When I reheat it and pair it with garlic rice, I know I’m indulging in some extra calories, but it’s totally worth it! Ready to give it a try? Let’s get cooking!
Why am I using Bangus?
I prefer using bangus (though you can still use other types of fish) because it brings a unique flavor that works great in paksiw. The texture is firm enough to stay together while cooking, so it’s perfect for dishes where you let it simmer. Plus, bangus just soaks up all that tangy and savory goodness from the vinegar and spices. You can find it pretty much anywhere here, and it won’t break the bank. And honestly, the fattier bangus gives this dish a rich taste that I just love.
Paksiw na Bangus Ingredients
Bangus / Milkfish: The star of the dish, milkfish is known for its tender and flavorful flesh. It absorbs the tangy vinegar beautifully, making each bite deliciously satisfying.
Vinegar & Water: This combination provides the tangy base for the dish. Vinegar adds a sharp, distinct flavor while water helps balance the acidity and create a savory broth.
Onion, Garlic, & Ginger: These aromatics form the flavorful foundation of the dish. Chopped onion, crushed garlic, and sliced ginger infuse the broth with rich, savory, and slightly spicy notes.
Eggplants & Bittermelon / Ampalaya: Eggplants add a soft texture and absorb the flavors well, while bittermelon adds a unique, slightly bitter taste that complements the dish’s overall flavor profile.
Long Green Chili / Siling Haba & Black Pepper (Whole): These provide a hint of heat and spice. The long green chili offers a subtle kick, and the whole black pepper adds a depth of flavor.
Salt: Essential for enhancing and balancing all the flavors in the dish. It brings out the richness of the milkfish and harmonizes the other ingredients.
How To Cook Paksiw na Bangus
Prepare the Ingredients
First things first, make sure you clean the bangus really well and cut it into serving pieces. While you’re at it, slice up the ginger, onion, garlic, eggplant, and bittermelon. It’s important to get everything ready before you start cooking.
Arrange in the Pot
Now, grab a pot and arrange the bangus pieces at the bottom. Pile the onion, garlic, ginger, eggplants, green chili, and bittermelon on top of the fish.
Add the Flavors
Pour in the vinegar and water. Sprinkle in the whole peppercorns and salt. These ingredients will create a delicious broth and give your dish its distinctive flavor.
Start Cooking
Cover the pot and bring everything to a boil. Once it’s boiling, lower the heat and let it simmer for about 20-25 minutes, or until the fish and veggies are tender and cooked through.
Serving Up
Once it’s done, serve it hot with steamed rice. Enjoy the comforting and tangy flavors of your paksiw na bangus!
Should you remove the scales or not?
Actually, it doesn’t matter! It’s always up to your preference. If you’re wondering if it affects the taste of the paksiw na bangus, I don’t think so. Some people prefer to leave the scales on for added texture, while others remove them for a smoother eating experience. Either way, the flavors of the dish will still come through deliciously.
Paksiw na Bangus Cooking Tips
Use Fresh Bangus
I highly suggest choosing fatty bangus(those milkfish with thick band of fats in the stomach) This will give a different taste to your dish.
Adjust the Tanginess
If you prefer a milder tang, reduce the amount of vinegar or add a bit more water. You can always adjust according to your taste.
Simmer Gently
Cook the paksiw na bangus on low heat after it starts boiling. A gentle simmer helps the fish and vegetables cook evenly and absorb all the flavors.
Let It Rest
For the best flavor, let the paksiw na bangus sit for a few hours or overnight before serving. This allows the flavors to meld together beautifully.
Frequently Asked Questions
While paksiw na bangus traditionally uses milkfish, you can substitute it with other firm, white fish like tilapia or snapper. However, the flavor and texture might differ slightly.
You can store leftovers in the refrigerator for up to 3-4 days. Make sure it’s in an airtight container to keep it fresh.
Yes, you can freeze paksiw na bangus for up to 2 months. Just make sure it’s properly sealed in an airtight container or freezer bag to avoid freezer burn.
The fish is done when it flakes easily with a fork and is opaque throughout. You can also check that the vegetables are tender.
Paksiw na Bangus
Ingredients
- 1 piece Bangus / Milkfish (cleaned and cut into serving pieces)
- 1 cup Vinegar
- 1 cup Water
- 1 piece Onion large(chopped)
- 4 cloves Garlic (crushed)
- 1 piece Ginger thumb-sized(sliced)
- 2 piece Eggplants (sliced)
- 2 pcs Long Green Chili / Siling Haba
- 1 piece Bittermelon / Ampalaya (sliced)
- 1 tsp Black Pepper (whole)
- 1 tsp Salt
Instructions
- Clean the bangus thoroughly and cut it into serving pieces. Cut the ginger, onion, garlic, eggplant and bittermelon
- In a pot, arrange the bangus pieces. Add the onion, garlic, ginger, eggplants, green chili, and bitter melon on top of the fish.
- Pour in the vinegar and water. Add the whole peppercorns and salt.
- Cover the pot and bring it to a boil. Lower the heat and let it simmer for about 20-25 minutes or until the fish and vegetables are cooked.
- Serve hot with steamed rice.
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