Do you love Paksiw na Bangus (or in english Milkfish Stewed in Vinegar)? Paksiw na Bangus is a classic favorite Filipino ulam everyone knows to cook. In the Philippines, the bangus is simply stewed in vinegar, green chili peppers and spices. To make the paksiw delicious the technique is to add a pinch of vetsin. That’s it.. that’s the secret of the classic Paksiw na Bangus.
Paksiw na Bangus with Ampalaya
- 1 kilogram bangus (milkfish), cleaned
- 1 white onion, chopped
- 1/3 cup of vinegar
- 2 cups of water
- 1-1/2 tablespoon salt
- 1-1/2 tablespoon white sugar
- 3 pieces siling haba (green chili peppers)
- 1 small ampalaya, sliced (bittergourd)
- 1 tablespoon Cooking Oil
- pinch of vetsin (msg), optional
1. Slice the bangus into 4 or 5 slices and place them in a teflon or porcelain coated skillet.
Note: Please use the right pan for paksiw. It is important because the vinegar can react to some pans that is made from undesirable metal. This may affect the taste of your paksiw.
2. In a porcelain bowl, mix water, onion, vinegar, salt and sugar. Then add this mixture to the fish, cover, and boil. (Do not stir the vinegar, let it boil first).
3. After reaching the boiling point, add on the siling haba, bitter gourd slices and simmer for additional 20 minutes over low heat.
4. Pour on 1 tablespoon cooking oil, simmer for another 2 minutes. Season with a pinch of vetsin then turn off the heat.
5. Serve hot. Share & enjoy!