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.
- 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)
- 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.