Bangus Filipino Paksiw Recipe – Panlasang Pinoy

April 27, 2025

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That is most likely considered one of my favourite Filipino paksiw recipe. It’s easy, simple 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 basic 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 easy to make and requires only one pot, making it good for a fast however satisfying meal. The vinegar serves as the principle flavoring, so it provides 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 standard recipe by introducing extra detailed directions and extra substances to raise the dish. One notable improve is the inclusion of bitter melons, or ampalaya. These carry an earthy and barely bitter taste that pairs properly 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 forestall overcooking.
Layering Aromatics – Prepare crushed garlic, thinly sliced ginger, and onions, together with 2 teaspoons of complete 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 substances. This tangy liquid is crucial for the signature sourness of the dish. Cowl the pot and convey it to a boil over medium warmth. Permit it to prepare dinner for two minutes to infuse the substances 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 prepare 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 completed, switch to a serving plate and serve with steamed rice. This bangus Filipino recipe is finest loved contemporary, and it additionally tastes even higher as leftovers as a result of the flavors have extra time to meld and deepen!

Ideas & Methods

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 among the bitter compounds.
Don’t Overcook the Fish – Milkfish is delicate and cooks rapidly, so overcooking it may end up in dry, much less flavorful meat. Following the really helpful cooking time that I shared ensures the fish stays tender, moist, and ideal for having fun with its pure flavors.

Selecting the Greatest Bangus for Paksiw

When deciding on milkfish (bangus) to 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 superb for cooking. Should you choose bangus with a wealthy, fatty taste, search for ones with a thicker construct, as these are prone 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 Sorts of Fish for Paksiw

Whereas bangus is the standard selection for this bangus Filipino paksiw recipe, different forms of fish can work simply as properly. Galunggong, also referred to as spherical scad, presents an inexpensive but flavorful possibility. Its smaller measurement and tender meat make it a fantastic substitute, particularly for on a regular basis cooking. Try my Paksiw na Galunggong Recipe in the event you choose such a fish.

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

The place to Discover Milkfish for this Bangus Filipino Paksiw Recipe

Bangus isn’t unique to Filipino delicacies, although it holds a central place in it. This fish can also 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 numerous components of the world.

In america, milkfish is accessible in lots of Asian grocery shops, particularly in areas with a powerful Filipino or Southeast Asian presence. This international availability means you may expertise the essence of Filipino cooking, irrespective of the place you might be. Get pleasure from this bangus Filipino recipe!

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