Bangus Filipino Paksiw Recipe – Panlasang Pinoy

April 22, 2025

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That is most likely certainly one of my favourite Filipino paksiw recipe. It’s easy, straightforward to make, and yummy. The half that I like most in milkfish is the stomach. It’s delicious espacially when eaten with rice.

By: Vanjo Merano
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Printed: 4/1/25

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This Bangus Filipino Recipe often known as Paksiw na Bangus is a traditional dish that highlights the nation’s love for daring and tangy flavors. It’s made by stewing milkfish, or bangus, in vinegar together with garlic, ginger, onions, and a mixture of spices. This bangus Filipino recipe is straightforward to make and requires only one pot, making it good for a fast however satisfying meal. The vinegar serves as the primary flavoring, so it offers the dish a tangy punch that’s balanced by the heat of the garlic and ginger.

This enhanced model of Paksiw na Bangus builds on the normal recipe by introducing extra detailed directions and extra elements to raise the dish. One notable improve is the inclusion of bitter melons, or ampalaya. These convey an earthy and barely bitter taste that pairs effectively with the tangy vinegar base.

Learn how to Cook dinner Bangus Filipino Paksiw

Rendering Pork Fats for Flavorful Oil – In a pan over medium warmth, sear 3 ounces of chopped pork fats till sufficient oil is rendered. This step gives a flavorful base for the dish whereas additionally giving it a wealthy aroma. As soon as the oil is extracted, flip off the warmth to stop overcooking.
Layering Aromatics – Prepare crushed garlic, thinly sliced ginger, and onions, together with 2 teaspoons of entire peppercorns, within the pot. These aromatics improve the dish with layers of heat and spice.
Topping with fish slices and greens – On prime of those, place the milkfish slices, adopted by 2 sliced Chinese language eggplants, 2 sliced bitter melons, and 5 lengthy inexperienced peppers.
Including the Vinegar for Preliminary Cooking – Pour 1 ¼ cups of white vinegar evenly over the elements. This tangy liquid is crucial for the signature sourness of the dish. Cowl the pot and produce it to a boil over medium warmth. Enable it to cook dinner for two minutes to infuse the elements with the vinegar’s sharp taste.
Simmering for a Flavorful Broth Add 2 cups of water to steadiness the acidity and create a hearty broth. Let the combination re-boil after which cut back the warmth. Simmer for quarter-hour, permitting the fish and greens to cook dinner by means of whereas absorbing the flavors.
Seasoning and Serving – Season the dish with fish sauce to style, adjusting for saltiness as wanted. As soon as carried out, switch to a serving plate and serve with steamed rice. This bangus Filipino recipe is greatest loved contemporary, and it additionally tastes even higher as leftovers as a result of the flavors have extra time to meld and deepen!

Ideas & Tips

Pre-Soak the Bitter Melon – To scale back the pure bitterness of ampalaya, soaking the slices in water with a pinch of salt for about 10 to fifteen minutes could make an enormous distinction. This technique attracts out a number of the bitter compounds.
Don’t Overcook the Fish – Milkfish is delicate and cooks rapidly, so overcooking it can lead to dry, much less flavorful meat. Following the advisable cooking time that I shared ensures the fish stays tender, moist, and excellent for having fun with its pure flavors.

Selecting the Greatest Bangus for Paksiw

When deciding on milkfish (bangus) on your bangus Filipino recipe, it is very important prioritize freshness and high quality. Search for fish with shiny, silver scales and a agency, springy texture. These are clear indicators that the bangus is contemporary and ideally suited for cooking. When you favor bangus with a wealthy, fatty taste, search for ones with a thicker construct, as these are more likely to have a beneficiant layer of stomach fats. Milkfish raised in brackish water, such because the well-known Dagupan bangus from the Philippines, are particularly prized for his or her tender meat and flavorful fats.

Different Varieties of Fish for Paksiw

Whereas bangus is the normal alternative for this bangus Filipino paksiw recipe, different sorts of fish can work simply as effectively. Galunggong, often known as spherical scad, gives an inexpensive but flavorful choice. Its smaller dimension and tender meat make it an awesome substitute, particularly for on a regular basis cooking. Take a look at my Paksiw na Galunggong Recipe when you favor the sort of fish.

For a sturdier different, mahi-mahi stands out attributable to its thick, agency texture. One of these fish holds its form effectively throughout cooking, in contrast to extra delicate varieties that will break aside within the tangy vinegar broth. Its wealthy, meaty taste provides one other layer of depth to the dish. You possibly can do this Mahi-Mahi Paksiw Recipe of mine to utilize mahi-mahi.

Bangus Filipino Paksiw Recipe – Panlasang Pinoy

The place to Discover Milkfish for this Bangus Filipino Paksiw Recipe

Bangus shouldn’t be unique to Filipino delicacies, though it holds a central place in it. This fish can be cultivated in different Southeast Asian international locations like Indonesia and Taiwan, the place it performs a job in native dishes. Its farming has expanded past the Philippines, making it accessible in several elements of the world.

In the US, milkfish is out there in lots of Asian grocery shops, particularly in areas with a robust Filipino or Southeast Asian presence. This world availability means you may expertise the essence of Filipino cooking, regardless of the place you might be. Get pleasure from this bangus Filipino recipe!

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