I like to have paksiw na bangus early in the morning with a serving of warm white rice and a cup of freshly brewed black coffee. This dish always reminds me on how simple yet satisfying life can be. It nourishes my body while making my taste buds happy. Now I have the energy to start my day.
How to Cook Paksiw na Bangus
This is probably one of the top 10 easiest recipes in this site. There are only 2 major steps in the process. The first is to combine all the ingredients together in a pot. There is a sequence as to which ingredient goes first and where to position it. The next is to boil until fully cooked. This dish should be done in around 15 minutes.
I don’t usually keep leftover fish for more than a day. This dish is an exception. I can cover the dish tightly with a cling wrap and leave it in room temperature for hours. It does not spoil easily. This can also be kept in the fridge for upto 2 days. I usually fry my leftover paksiw na bangus. I like how it resembles the taste of marinated daing na bangus.
Try this Paksiw na Bangus Recipe. Let me know what you think.
Paksiw na Bangus Recipe
- 1 1/2 lbs. milkfish cleaned and sliced crosswise into serving pieces
- 3 thumbs ginger crushed
- 5 cloves garlic crushed
- 1/2 cup white vinegar
- 1 cup water
- 1 piece onion sliced
- 1 piece Chinese eggplant chopped
- 5 pieces okra
- 2 pieces long green pepper
- 1 teaspoon whole peppercorn
- Salt to taste
- Arrange ginger, garlic, okra, onion, long green pepper, peppercorn, and eggplant on the pot.
- Top with bangus slices.
- Pour water and vinegar. Apply heat and let boil. Cover and continue to cook in low to medium heat for 15 minutes.
- Add salt to taste.
- Transfer to a serving plate. Serve.
- Share and enjoy!