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You are here: Home / Fish Recipes / Paksiw na Bangus

Paksiw na Bangus

March 29, 2018 by Manny 4 Comments

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Paksiw na bangus or stewed milkfish in vinegar is a local favorite specially those on the northern parts of Luzon. Cooking food with vinegar decreases the risk of microorganism contamination. Thus, food with sufficient vinegar are least likely to be suspect in food poisoning. You can also store food longer using vinegar compared to dish without them. It also reduces the fishy odor and improves the flavor of fish dishes.

There is also a technique in buying the milkfish. There are two common varieties of milkfish. The one that live in brackish water and the one that lives in fresh water. The first one, is the preferred variety because it has a tasty meat and has less fishy taste. They are called the “Dagupan” bangus which is darker in color and the scales are shiny silver. The fresh water variety often has a muddy taste or “lasang gilik” and the taste is fishy. The color is light dull gray and has a bigger rounded head.

 

Paksiw na Bangus
Print Recipe
5 from 3 votes

How to Cook Paksiw na Bangus

Paksiw na bangus or stewed milkfish in vinegar is a local favorite specially those on the northern parts of Luzon.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 6 to 8 servings
Calories: 222kcal
Author: Manny

Ingredients

  • 3 medium bangus cleaned, scaled and halved
  • 4 pcs long green peppers
  • 2 small ampalaya quartered
  • 1 cup vinegar
  • 2 small eggplants quartered
  • 1 cup water
  • 1 small ginger crushed
  • 1 tsp patis fish sauce

Instructions

  • Arrange vegetables at the bottom of casserole.
  • Add bangus, ginger and long green peppers. Pour in vinegar.
  • Let boil. Lower heat and add in water.
  • Let simmer until fish is cooked. Season with patis and serve.

 

Paksiw na Bangus

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Filed Under: Fish Recipes Tagged With: bangus, paksiw, panlasang pinoy

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Lumpiang Bangus (Milkfish Springrolls)
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Reader Interactions

Comments

  1. Lilian F Cabading

    June 2, 2018 at 8:41 pm

    I just cooked this recipe. My husband found the 2 cups of vinegar too sour for his taste. So probably next time I will lessen the vinegar to 1 cup only. Thanks for sharing.

    Reply
    • Manny

      June 3, 2018 at 2:45 am

      5 stars
      HI Lilian, thanks for the feedback.

      Reply
  2. Kristina

    September 12, 2017 at 1:13 am

    5 stars
    I’m glad I found your paksiw na bangus recipe! I have 1 pair of fresh bangus from dagupan which we bought in a market.

    Reply
    • Manny

      September 12, 2017 at 3:18 am

      5 stars
      Hi Kristina, as far as I know bangus from dagupan is the tastiest bangus. Good luck on your cooking and hoping you’ll enjoy the dish!

      Reply

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