- 1 pc. of 1-1/2 lb of bangus (milkfish), dressed but scales intact
- 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 of long chili peppers
- 1 pc. of small size bittergourd
Mama’s Guide Instructions:
Cut fish into 4 or 5 slices and place them in teflon or porcelain coated skillet. Using the right pan for paksiw is important because the vinegars reaction to certain pans made of undesirable metal may affect taste.
Mix water, onion, vinegar, salt and sugar. In a separate bowl then add to the fish, cover, and boil.
After reaching the boiling point, add on long chili pepper & bittergourd then simmer for 20 minutes in a low fire.
Pour on a little of cooking oil and simmer for another 2 minutes, then turn off the fire.
Serve hot. Share & enjoy!