Teresa's Recipes
Paksiw Na Bangus
Paksiw na Bangus is a beloved Filipino dish that showcases the rich flavors of milkfish, known locally as bangus. Cooked in a fragrant blend of vinegar, garlic, ginger, and spices, this dish captures the essence of Filipino cuisine—simple yet incredibly flavorful. Traditionally enjoyed with warm steamed rice, Paksiw na Bangus not only highlights the freshness of the fish but also reflects the country's coastal heritage, where vinegar-based dishes have been a staple for generations.
Ingredients
- 2 tablespoons Cooking oil
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Peppercorns
- 1 medium, sliced Onion
- 1 inch, sliced Ginger
- 4 cloves, minced Garlic
- 1 cup Water
- 1/2 cup Vinegar
- 2 medium, cleaned and sliced Milkfish (bangus)
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 280
- Fat: 10g
- Carbs: 15g
- Protein: 30g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large pan, heat the cooking oil over medium heat.
- Sauté the minced garlic, sliced ginger, and onion until fragrant and the onion becomes translucent.
- Add the milkfish slices to the pan and cook for 2-3 minutes on each side, or until they are lightly browned.
- Pour in the vinegar and water, then sprinkle in the peppercorns, salt, and sugar. Stir gently to combine the flavors.
- Cover the pan with a lid and let it simmer for 15-20 minutes, allowing the fish to cook through and the flavors to meld beautifully.
- Taste and adjust seasoning if necessary; serve hot with steamed rice for a complete meal.
Tips
- For an extra kick, add sliced green chilies while sautéing the aromatics.
- If you prefer a thicker sauce, let the dish simmer uncovered for an additional 5-10 minutes.
- Pair this dish with a side of pickled vegetables for a refreshing contrast.