Paksiw na Bangus is probably the most delicious and our favorite version of paksiw na isda. Paksiw is usually a Filipino fish dish where in the fish is simmered in water, vinegar, herbs and spices. This dish can be cooked under 30 minutes or if you want a super soft and melts in your mouth fish you can actually cook it for several hours.
The best thing about this recipe is it’s easy to prepare. Simply put everything in a saucepan, excluding the fish, then simmer the water and vinegar mixture for 15 minutes. Then, drop the fish and cook it until the fish is done.
Paksiw is somewhat similar to adobo, in a way. The longer it gets, the tastier it will be. Trust me, you can cook it today then eat it tomorrow. You will notice how flavorful it became.
We often cooked paksiw na bangus at home. I love pouring its broth onto my hot steamed rice and eat it with my hands. That’s how we often eat at home, with our cleaned bare hands. This dish is best paired with any vegetable dish but the dish itself is really delicious.
Tips
Some people doesn’t like fish. It’s fishy odor and after taste is a turn off to them. That is because, it all boils down to how you cleaned your fish. Ofcourse, you can’t totally remove its after taste but you can reduce it in a way.
In preparing this paksiw na bangus recipe, I wash the milkfish several times under running water. Then, I pour a handful of salt and a cup of vinegar and gently massage it. Then, I let it marinate for 10 minutes and rinse it again several times under running water. I find this technique effective in removing the fishy odor and after taste of the fish.
Usually, paksiw uses salt to give it a taste. However, I decided to add a tablespoon of soy sauce to give it a nice color and fruity flavor. This recipe uses unusual amount of water. But do not worry. I decided to simmer the fish for several hours and by the time its ready, the water is just the right amount we want, roughly a cup. Alternatively, you can simply cook this in a pressure cooker. If the time is not enough, you can actually reduce the water to a cup and simmer the fish until done.
You can also check out my Paksiw na Isda Recipe.
Ingredients
| 2 pieces | Large Bangus or Milkfish, cut into 5 parts |
| 8 cloves | Garlic, crushed |
| 1 piece | Onion, sliced |
| 2 pieces | Thumb – sized Ginger, peeled and crushed |
| 1/2 cup | White Vinegar |
| 3 cups | Water |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| 2 Tablespoon | Soy Sauce |
| 1/4 teaspoon | Ground Black Pepper |
| 1/4 teaspoon | Whole Peppercorn |
| 1 piece | Bayleaf |
| 1 piece | Green Long Chili |
Procedure
Thoroughly clean the milkfish and set a side.
In a saucepan, combine all the ingredients except the milkfish. Boil and simmer for 15 minutes.
Add the milkfish and reduce heat to low. Simmer for 2 to 3 hours. Add more water if needed.
Paksiw na Bangus
Ingredients
- 2 pieces Large Bangus or Milkfish, cut into 5 parts each
- 8 cloves Garlic, crushed
- 1 piece Onion, sliced
- 2 pieces Thumb – sized Ginger, peeled and crushed
- 1/2 cup White Vinegar
- 3 cups Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 Tablespoon Soy Sauce
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Whole Peppercorn
- 1 piece Bayleaf
- 1 piece Green Long Chili
Instructions
- Thoroughly clean the milkfish and set a side.
- In a saucepan, combine all the ingredients except the milkfish. Boil and simmer for 15 minutes.
- Add the milkfish and reduce heat to low. Simmer for 2 to 3 hours. Add more water if needed.
