Paksiw na Bangus (Stewed Milkfish) is a fish stew cooked in vinegar, ginger, water, peppercorn or ground pepper and banana or chili peppers.
This is so delicious with a side of fish sauce and lots of rice and a popular dish during Lent season.
This is another way of cooking this bony milkfish, a staple in Filipino household. To my surprise, my niece a millennial, born here in the US loves the sauce.
Bangus is the national fish of the Philippines and Filipino's favorite fish. Even though, this fish is too bony it doesn't have the stench odor unlike other fish.
I'm glad it is easily available now in any Asian stores.
Paksiw na bangus is a lot tastier after a day or two after cooking. The ingredients have fully infused the fish after a day and it is flavorsome.
Be prepared to eat a lot of rice with paksiw na bangus as it sauce is so scrumptious.
The concoction of vinegar and ginger gives this dish a savory and spicy taste to it. It also helps soothe a sore throat.
Unfortunately, the strong smell of vinegar when cooking this dish can be offending to non-Filipinos. Oh well...
When making this fish stew, the scales are left intact but since I requested the Asian store to gut the fish, I might as well ask them to scale it too. It is easier to eat it without the scales.
For more delicious bangus recipe, check out Fried Bangus, Inihaw na Bangus, Bangus sa Tausi (Milkfish in Salted Black Beans) and easy Rellenong Bangus.
How to Cook Paksiw na Bangus
Watch my video “How to cook Paksiw na Bangus” so you can make it today. Magluto na tayo!
Paksiw na Bangus Recipe
- 3 slices of bangus (I'm using only ½ of the bangus.)
- 1 small onion diced
- 1 thumb sized ginger peeled and sliced thinly crosswise
- 1 cup water
- ½ vinegar
- 2 large banana pepper or siling labuyo or thai chili for a spicier paksiw
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Clean bangus by removing the scales, gills and guts. Rinse bangus (milkfish) and slice it crosswise/diagonally into 3 pieces. (I'm cooking only half of the bangus.)
- In a skillet, add water, vinegar, onion, ginger and ground pepper. Bring to a boil. Lower heat.
- Add bangus and simmer for 20 minutes on low heat.
- Season with salt.
- Serve hot with rice and fish sauce.
- Paksiw na Bangus is tastier after a day or 2 after cooking.
- When you have a cold or cough - the concoction of vinegar and ginger helps relieve congestion.
- Although most recipes call for fish scales to be intact - it is also OK to scale it. In fact, it is a lot easier to eat it without the scales.
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Nice post, thank you