How to Cook Paksiw na Bangus
Paksiw na Bangus is a Filipino dish of milkfish simmered in vinegar, garlic, onions, and spices, creating a savory and tangy stew.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: paksiw na bangus, stewed milkfish in vinegar
Servings: 6 servings
Calories: 225kcal
Author: Manny
- 1 pc whole medium bangus cleaned, scaled and halved
- 2 pcs long green peppers
- 1 pc small ampalaya quartered (optional)
- 1/2 cup vinegar
- 1 pc small eggplants quartered (optional)
- 1 cup water
- 3 cloves garlic crushed
- 1 thumbsized small ginger crushed
- 1 tsp patis or salt fish sauce
- 1/2 tsp black pepper powder
- 1 cup water
Arrange sliced ampalaya and sliced eggplant at the bottom of casserole.
Add bangus, salt, pepper, ginger, garlic and long green peppers. Pour in vinegar and water.
Let boil. Lower heat and simmer for 15 to 20 minutes or until cooked and the liquid is reduced.
Season with patis in needed. Transfer to a serving dish and serve.
Cooking Tips:
Use the Right Ratio of Vinegar to Water
Achieving the perfect balance of tangy and savory flavors in paksiw na bangus starts with the right ratio of vinegar to water. A 2:1 ratio—two parts vinegar to one part water—ensures the dish is flavorful without being too sour. Allow the vinegar to boil first without stirring to mellow its acidity before blending the other ingredients.
Prevent Bitterness in Ampalaya
Ampalaya adds a unique bitter note to paksiw na bangus, but you can reduce its bitterness by soaking the slices in salted water for 15 minutes before cooking. This step helps mellow the strong taste, making the dish more palatable for those who aren’t fans of too much bitterness. Rinse the ampalaya thoroughly before layering it in the pot to avoid excess saltiness.
Let the Fish Cook Without Stirring
To keep the milkfish intact and prevent it from breaking apart, avoid stirring the pot once the ingredients are layered. Instead, gently tilt the pot to mix the flavors evenly as the dish simmers. This technique ensures the fish absorbs the tangy broth while maintaining its beautiful presentation. 