Paksiw na Bangus Recipe
Paksiw na Bangus is a Filipino fish stew and a popular way of cooking milkfish.
Servings 2 people
Calories 217kcal
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 217kcal | Carbohydrates: 6g | Protein: 27g | Fat: 8g | Sodium: 591mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 12.4mg | Calcium: 13mg | Iron: 0.1mg