Paksiw na bangus is milkfish cooked in vinegar and topped with eggplant and/or ampalaya (bitter gourd or bitter melon). This dish is great for breakfast, lunch or dinner. You can find paksiw na bangus served in almost all carinderias and small restaurants in the city and provinces. I prefer the boneless bangus so i can enjoy my meal safer without the annoying fish bones that are very difficult to see specially at night. I like my paksiw na bangus sour but you can adjust the sourness by adding more water until you reach your desired taste. Do not overcook. You only need 10 minutes to cook a 1-inch thick fish plus additional 5 minutes if cooked with foil or sauce. This is the 10-minute rule in cooking fish including all types of cooking methods such as broiling, grilling, poaching, sauteing, steaming, microwaving, planking and baking. Try this paksiw na bangus recipe and tell me what you think. Enjoy!
Prep Time: 10 minutes | Cook Time: 15 minutes
- 1 large boneless bangus (milk fish), cut into four pieces
- 1 eggplant, sliced round or rectangular block
- 1 bitter gourd, cleaned, seeds removed and sliced diagonally into thin 1/4-inch slices.
- 1 onion, quartered
- 1 thumb-sized ginger, julienned
- 3 cloves garlic, crushed
- 1 tbsp salt
- 1 tsp peppercorn
- 3/4 cup vinegar
- 1 cup water
- 3 pc green chili pepper
Watch the Paksiw na Bangus Cooking Video on YouTube:
- Arrange the bangus in the cooking pot.
- Pour in the water and vinegar.
- Add salt, peppercorn, garlic, and ginger.
- Place the eggplant, bittergourd, and green chili pepper on top of the fish.
- Cover and simmer for 15 minutes.
- Adjust taste with fish sauce.
- Serve hot.
Makes 4 servings.