Paksiw na Bangus

One of the easiest way to cook bangus is by simply simmering it with vinegar and some other condiments that can make its flavor outstand. The process of cooking Paksiw is popularly known to us Pinoys. It can either be done with fish, pork and my personal favorite, lechon left-over. =D

Since it is our seafoods week, I've tried for the first time to cook paksiw na bangus for tonight's dish. Luckily, it went out very good (as per my husband's compliment =D).

  • 1 KG Bangus (milk fish) diagonally sliced
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • 1 medium size onion, quartered
  • 1 tbsp. whole black pepper
  • 1/4 cup vinegar
  • 1 cup water
  • 2 big sili sliced
  • salt

  1. Clean the fish by removing gills and innards. Cut fins and tails. Wash fish thoroughly drain and slice diagonally.
  2. In a casserole put garlic, onion and ginger at the bottom.
  3. Arrange sliced bangus side by side.
  4. Add water and vinegar.
  5. Put on top green sili and black pepper.
  6. Season with salt.
  7. Cover and simmer in a medium heat for 10–12 minutes or until fish is cooked.

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