Perk your spirit up with Paksiw na Bangus, a household favorite!
Cooking food with vinegar is a part of the Philippines’ cuisine. It was done way back during our great grandmother and grandfather’s time. Incorporating vinegar to our food is done to lengthen the life of a dish.
Paksiw na Bangus is a dish that can easily perk your spirit up, from its’ vinegary and ginger flavour — no wonder it’s a household favorite among Filipinos. Luckily for you, paksiw na bangus is a simple dish that you can cook anytime. Enjoy this recipe with your friends or special someone!
Paksiw na Bangus
1-large Sarangani Bay Deboned Milkfish, Unseasoned, slicing into serving pieces
1 tablespoon sliced ginger
3 cloves garlic, crushed
5 pieces native shallots whole
1/2 cup white vinegar
2 cups rice washing or water
1/2 cup sliced eggplant
1/2 cup sliced ampalaya
1 tablespoon fish sauce (patis)
1/4 teaspoon pepper
2 green finger peppers
1. Wash milkfish well.
2. In a cooking pot, place ginger, garlic, shallots, vinegar and rice washing. Put to a boil.
3. Lower heat to a medium. Add milkfish and cook for 5 minutes.
4. Season with fish sauce and pepper. Add green finger peppers. Cover and turn off heat. Makes 4-6 servings.