Paksiw na Bangus

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. This is a popular dish during Lent season.

This is another way of cooking this bony milkfish. Banugs 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 store.

Paksiw na bangus is a lot tastier after a day or two. The concoction of vinegar and ginger gives this dish a savory and spicy taste to it. It also helps soothe a sore throat. The strong smell of vinegar when cooking this dish can be offending to non-Filipinos.

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.

How to Cook Paksiw na Bangus

Watch my video “How to cook Paksiw na Bangus” so you can make it today. Magluto na tayo!

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Paksiw na Bangus Recipe

Prep Time

25 mins

Cook Time

25 mins

Total Time

50 mins

 

Paksiw na Bangus is a Filipino fish stew and a popular way of cooking milkfish.

Course: Breakfast, Main Course

Cuisine: Filipino

Keyword: how to cook paksiw na bangus, paksiw na bangus, stewed milkfish

Servings: 2 people

Calories: 217 kcal

Ingredients

• 3 slices of bangus (I'm using only 1/2 of the bangus.)
• 1 small onion diced
• 1 thumb sized ginger peeled and sliced thinly crosswise
• 1 cup water
• 1/2 vinegar
• 2 large banana pepper or siling labuyo or thai chili for a spicier paksiw
• 1/2 teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. 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.)

2. In a skillet, add water, vinegar, onion, ginger and ground pepper. Bring to a boil. Lower heat.

3. Add bangus and simmer for 20 minutes on low heat.

4. Season with salt.
5. Serve hot with rice and fish sauce.

Recipe Notes

1. Paksiw na Bangus is tastier after a day or 2 after cooking.
2. When you have a cold or cough - the concoction of vinegar and ginger helps relieve congestion.
3. 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.

Nutrition Facts

Paksiw na Bangus Recipe

Amount Per Serving

Calories 217 Calories from Fat 72

% Daily Value*

Fat 8g12%

Sodium 591mg26%

Potassium 105mg3%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 27g54%

Vitamin A 35IU1%

Vitamin C 12.4mg15%

Calcium 13mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

For more bangus recipe check out Fried Bangus, Inihaw na Bangus, Bangus sa Tausi (Milkfish in Salted Black Beans).