Bangus Filipino Paksiw Recipe

Milkfish cooked in a tangy base with some vegetables

Prep Time15

Cook Time20

Total Time35

Course: Fish

Cuisine: Filipino Recipe

Keyword: paksiw, paksiw na bangus

Servings: people

Calories: 3210kcal

Author: Vanjo Merano

Heat a pan and sear the pork fat until enough oil gets extracted.
3 ounces pork fat
Turn off the heat. Arrange the garlic, ginger, onion, and whole peppercorns.
5 thumbs ginger, 1 head garlic, 2 onions, 2 teaspoons whole peppercorn
Top with the milkfish slices, long green peppers, eggplant, and bitter melon.
3 1/2 lbs. milkfish, 2 Chinese eggplant, 5 long green pepper, 2 bitter melons
Pour the vinegar. Turn the heat on. Cover the pot, and let it boil. Cook for 2 minutes.
1 ¼ cup white vinegar
Add water. Let the liquid re-boil. Simmer for 15 minutes.
2 cups water
Season with fish sauce.
fish sauce to taste
Transfer to a serving plate. Serve with rice.
Share and enjoy!

Will the vegetables become sour when cooked with the fish in Paksiw? Vegetables like eggplant and bitter melons absorb some of the vinegar’s tangy flavor, so they do take on a slightly sour taste, but not overwhelmingly so. The level of sourness depends on how long they are simmered in the broth.
Will the vegetables become mushy when cooked with the milkfish? In terms of texture, the vegetables should be tender but not overly soft if my recipe is followed. Eggplants may become soft but still hold their shape, while bitter melon will retain a bit of firmness even after simmering.
Can I make Paksiw spicy? Absolutely! You can add more long green peppers or even a few slices of red chili for extra heat. Adjust the spice level to your preference.