Paksiw na Bangus, or Paksiw na Isda, is a simple yet flavorful Filipino dish with fish poached in vinegar, garlic, ginger, and spices. It's a light and hearty dish that's easy to prepare in just 30 minutes.
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Ingredients you'll need
Notes and substitutions
- Bangus (Milkfish): I've used boneless bangus belly with its delicate flavor and rich, fatty texture. You may also use other parts of bangus (be careful of the small, fine bones) or substitute with any firm and meaty fish to suit your preference.
- Vinegar: I recommend using cane, coconut, or distilled white vinegar for a clean, sharp flavor. If you prefer a milder tang, rice or apple cider vinegar is a good substitute.
How to make this recipe
Step 1: Prepare the sauce
Make the sauce by combining ¾ cup vinegar, ¼ cup extra-virgin olive oil, 1 tablespoon fish sauce, ½ teaspoon paprika, 1 teaspoon kosher salt (use half for table salt), 1 tablespoon sugar, and ¼ cup of water in a cup.
Step 3: Add the sauce
Pour the sauce over the ingredients, then bring it to a boil.
Step 4: Simmer
Once boiling, cover and simmer over medium heat for about 20 minutes, until the fish and vegetables are tender. Taste and adjust as needed, then turn off the heat.
Serve and enjoy your Paksiw na Bangus with steamed white rice or Sinangag.
Recipe FAQs
Paksiw na Bangus, or Bangus Paksiw, is a traditional Filipino dish where milkfish is cooked in vinegar, garlic, spices, and seasoned with fish sauce. It includes vegetables like eggplant and bitter gourd, and siling haba for a bit of heat.
Paksiw is a Filipino cooking method where meat, fish, or vegetables are stewed in vinegar, garlic, salt, and sometimes water. It often includes spices like peppercorns and bay leaves, and may also include chili peppers (siling haba) for added heat. The dish has a tangy broth, which also helps preserve it.
Thoroughly cleaning the fish and cooking it in vinegar effectively reduce any fishy odor. The acidic nature of vinegar neutralizes strong smells.
Yes, you can use any type of fish as long as it's firm enough to withstand the cooking process. While bangus (milkfish) is traditional, other good choices include tilapia, pompano, or galunggong (round scad).
Explore more paksiw recipes
- Paksiw na Lechon: Uses leftover roast pig, sometimes Cebuchon or Lechon Kawali, cooked in vinegar, spices, and liver or lechon sauce.
- Paksiw na Pata: Pork hock simmered in a vinegar-based sauce with garlic and bay leaves.
- Paksiw na Isda: Fish cooked in vinegar, ginger, and spices.
- Paksiw na Manok: Chicken cooked paksiw style, with vinegar, soy sauce, and spices.
Other seafood recipes you may like
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📖 Recipe
Paksiw na Bangus
Equipment
- Sauté pan or shallow pot
Ingredients
- 1 pound bangus see note
- ¾ cup vinegar see note
- ¼ cup extra-virgin olive oil optional
- 1 tablespoon fish sauce
- ½ teaspoon paprika
- 1 teaspoon kosher salt (use half for table salt) adjust to taste
- 1 tablespoon sugar more to taste
- ¼ cup water
- 2 tablespoons julienned ginger
- 4 cloves garlic
- ½ red onion sliced
- 2 bay leaves
- 1 small eggplant cut into large bite-sized pieces
- 1 small ampalaya cut into large bite-sized pieces
- 2 chili peppers
- Ground pepper or whole peppercorns to taste
Instructions
- Make the sauce by combining the vinegar, extra-virgin olive oil, fish sauce, paprika, salt, sugar, and ¼ cup of water in a cup.
- Cut the bangus into serving pieces, then arrange them in a single layer in the sauté pan.
- Add the julienned ginger, smashed garlic, sliced red onion, bay leaves, eggplant, ampalaya, chili peppers, and ground pepper to taste. Lay them out evenly over the fish.
- Pour the sauce over the ingredients, then bring it to a boil.
- Once boiling, cover and simmer over medium heat for about 20 minutes, until the fish and vegetables are tender. Taste and adjust as needed, then turn off the heat.
Notes
- Bangus (Milkfish): I've used boneless bangus belly with its delicate flavor and rich, fatty texture. You may also use other parts of bangus (be careful of the small, fine bones) or substitute with any firm and meaty fish to suit your preference.
- Vinegar: I recommend using cane, coconut, or distilled white vinegar for a clean, sharp flavor. If you prefer a milder tang, rice or apple cider vinegar is a good substitute.
Kim
Delicious
Nora Reyes
Thanks, Kim!