Paksiw na Bangus is one of the easiest and tastiest ways to cook milkfish! The fish is stewed in vinegar and spices and turns out super moist and flavorful. Pair it with steamed rice for a healthy, delicious, and budget-friendly meal to serve the whole family.
I love all types of fish and seafood dishes, but I've never really been fond of bangus paksiw. I like milkfish, but I never took a liking for the stew's sharp vinegary taste.
That was until a friend of mine taught me a simple trick that turned the dish into my favorite: a teaspoon or two of oil is added to the dish at the end of cooking. The addition of fat adds flavor and mellows out the mouth-puckering acidity.
To scale or not to scale
Cooking the bangus a la paksiw with scales or without is a matter of preference. I posted the video below on my Facebook page, and there was a whole lot of discussion; half of the viewers said descale the fish, and the other half said to keep them on.
So, yes, keep the scales, don't keep the scales. It's up to you. The dish will be delicious regardless.
Cooking tips
- The quality of the fish affects the quality of the dish. The fresher the bangus, the better the taste. Try to choose a "mataba" bangus with a thick band of stomach fat for best flavor.
- I like to add eggplant, but you can also use ampalaya or okra.
- For an adobong paksiw version, add ยผ cup soy sauce and decrease the amount of salt.
How to serve and store
- Enjoy paksiw na bangus as a main dish for lunch or dinner. It's traditionally served with steamed rice and fish sauce (with chopped chilies if you want a bit of heat) for dipping.
- The stewed fish keeps well for days due to the use of vinegar. Store in an airtight container and refrigerate for up to 3 days.
- Reheat leftovers in a saucepan over medium heat or in the microwave at 2 to 3-minute intervals to an internal temperature of 165 F.
- You can also enjoy the leftovers as a whole "new" dish by draining the liquid and pan-frying the fish until crispy. It takes on a "daing na bangus" flavor and pairs well with sinangag for breakfast!
Ingredients
- 1 large milkfish
- 1 large eggplant, cut into 1-inch thick wedges
- 1 onion, peeled and sliced thinly
- 4 garlic, peeled and pounded
- 1 thumb-size ginger, sliced into thirds and pounded
- ยฝ cup vinegar
- 1 cup water
- 3 finger chili peppers
- 1 ยฝ teaspoons salt
- 1 teaspoon peppercorns
- 1 teaspoon canola oil
Instructions
- Clean and gut the fish, leaving scales intact. Cut into serving parts.
- In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
- Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
- Drizzle oil on top and stir gently to combine. Serve hot.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Elvira Q. Pahati says
Thank you Mam.
Elvira Q. Pahati says
Thank you Mam sa mga recipe mo. Natututo akong magluto ng tama.
Lalaine Manalo says
Salamat rin po sa pagsubaybay. I'm nakakatulong ang mga recipes sainyo ๐
Jamie says
I'm not much of a fan of bangus except for the boneless ones that you can ask for on the market. But this seems like a nice bangus recipe to try
Lalaine Manalo says
Try the recipe! It's delicious ๐
Melanie says
Good morning,
What other fish can be used? I find bangus too bony. Thank you for sharing! Also, is it possible to have the approximate weight of the fish in pounds please?
God bless and more power to you,
Melanie
Lalaine Manalo says
You can use galunggong and even tilapia if you want a meaty fish ๐
Mc suarez says
Hi bakit po yung nagtry ako magluto hindi po naglasang paksiw tho maasim siya pero hindi lasang paksiw, I dont know what went wrong I followed the steps naman. I dont know if maybe because its my 1st time cooking this dish. ๐
Lalaine Manalo says
Ano po ba ang lasang ine-expect niyo? Asim po ang pangunahing lasa nang paksiw di po ba?
malou says
This has become our family favourite version of Paksiw na Bangus. Indeed the addition of the oil makes a delicious difference. I add canola oil.
Lalaine Manalo says
I'm happy to hear that, Malou! Enjoy.
Melanie Itallo says
Thank you so much for this recipe, my kiddos po loves fish Kaya I keep on searching recipe ng different dish na pwede ko I serve sa kanila.
Lalaine Manalo says
Hi Melanie. Glad your kids loved the recipe!
jacky says
Thanks for the recipe,i liked it.Very helpful
Lalaine Manalo says
My please, Jacky!
Noreen says
Masarap finished product ko... Thanks po so much! ๐๐ด
Lalaine says
You're welcome. I am glad you enjoyed it ๐
Noreen says
Masarap ang finished product ko... Thanks so much!
Gregg says
Matabang luto ko. Any way to fix it? Thanks
Lalaine says
You can serve the paksiw with a side of patis if you like. Most people like to dip the cooked fish in it while eating to add flavor. ๐
che says
bakit po need ng oil?
Lalaine says
Hello Che,
Optional yung oil but I like to add a little amount for flavor. ๐
Jocelyn Pacete says
I like your recipe. Very helpful. Thank you.
Lalaine says
๐
razer says
bakit mapait nung niluto ko
Lalaine Manalo says
Nalinis niyo po ba nang mabuti ang isda? Kung may lamang tiyan pa siya, nakakapait po yung sa dish. Otherwise wala naman po sa list of ingredients ang may pait.
ronalma dimaandal says
nice and easy