Paksiw na bangus recipe (vinegar fish stew)
Paksiw na bangus is cooked with vegetables, such as eggplant and bitter gourd (or ampalaya). To avoid the bitterness of the ampalaya mixing in with the paksiw na bangus sauce, don't stir it until the end.
Servings 5 people
Cost $10
Ingredients
- 1 kg milkfish (bangus) cleaned but not scaled, cut in about 4–5 slices
- 1 bitter melon (ampalaya) sliced
- 1 eggplant (talong) sliced
- 1 clove garlic crushed
- 1 small onion sliced
- 1 thumb-sized ginger (luya) sliced and crushed
- 3 pcs long green pepper (siling haba)
- ½ cup vinegar
- 1 cup water
- 1 tsp peppercorn (pamintang buo)
- 2 tsp salt or fish sauce (patis)
- 1 tsp cooking oil
Instructions
- Remove the gills and innards of the bangus, but not the scales. Using a scissor or knife, cut the fins and tails. Wash fish thoroughly, drain, and slice diagonally.
- In a casserole, put in the garlic, onion, and ginger.
- Arrange sliced bangus, and add water, vinegar, salt, peppercorn, and cooking oil.
- Cover and simmer for 10 minutes.
- Put the vegetables and long green pepper in. Cover and simmer at a medium heat for another 5 minutes.
- Remove from heat and serve. Enjoy!
Notes
Serve this with rice and ginisang monggo.
