Paksiw na Bangus is a popular Filipino dish that is both flavorful and easy to make. It is a classic stew made with milkfish, vegetables, and a tangy vinegar-based sauce. This dish is perfect for a hearty family meal and can be served with steamed rice. Here is a guide on how to make the perfect Paksiw na Bangus.
- 1 kilogram of milkfish, cleaned and gutted
- 1/4 cup of vinegar
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2 pieces of green finger chili
- 1/4 teaspoon of ground black pepper
- Rinse the milkfish and pat dry with paper towels.
- Cut the milkfish into desired sizes.
- In a bowl, combine the vinegar, garlic, olive oil, green finger chili, and ground black pepper.
- Mix the ingredients until well blended.
- Heat a large pan over medium-high heat.
- Add the milkfish and pour the marinade over the fish.
- Bring the mixture to a boil and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally.
- Add the vegetables of your choice.
- Simmer for another 10 minutes.
- Serve the Paksiw na Bangus hot with steamed rice.
- Drizzle with some extra olive oil, if desired.
- Garnish with freshly chopped green onion and chili.
- Enjoy with a side of pickled vegetables.
- Serve alongside a fresh, crunchy salad.
- Enjoy with a cold glass of your favorite beverage.
- Add some shrimp or pork to the dish for extra flavor.
- Replace the vinegar with coconut milk for a creamy version.
- Use other types of fish such as tilapia or salmon.
- Add some tomatoes for a tangy and sweet flavor.
- Add some fresh herbs such as basil or oregano for an extra kick.
- Add some potatoes or carrots for extra texture.
- Use fresh fish for the best flavor.
- Adjust the amount of vinegar and chili according to your preference.
- Add some sugar to balance out the acidity of the vinegar.
- Cook the fish over low heat to avoid overcook