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    Home » Seafood Recipes

    Paksiw na Bangus Recipe

    Published: Jan 25, 2024 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Jump to Recipe Print Recipe

    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.

    Paksiw na Bangus on a plate.
    Jump to:
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more paksiw recipes
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Paksiw na Bangus.
    Pepper and water are not in the photo.

    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.

    Mixing the sauce in a cup.

    Step 2: Combine the ingredients

    Cut the bangus into serving pieces. 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.

    Placed the bangus and other ingredients in the saute pan.

    Step 3: Add the sauce

    Pour the sauce over the ingredients, then bring it to a boil.

    Pouring the sauce over the bangus and other ingredients in the pan.

    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.

    Cooked Paksiw na Bangus in a saute pan.

    Serve and enjoy your Paksiw na Bangus with steamed white rice or Sinangag.

    Bangus on a spoon.

    Recipe FAQs

    What is Paksiw na Bangus?

    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.

    What is paksiw?

    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.

    How do I remove the fishy smell from bangus?

    Thoroughly cleaning the fish and cooking it in vinegar effectively reduce any fishy odor. The acidic nature of vinegar neutralizes strong smells.

    Can I use another type of fish?

    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

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Paksiw na Bangus in a bowl.

    Paksiw na Bangus

    Fish poached in vinegar, garlic, ginger, and spices.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 198kcal
    Author: Nora Rey
    Cost: $10-$14

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 198kcalCarbohydrates: 9gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 38mgSodium: 667mgPotassium: 494mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 17mgCalcium: 27mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Kim

      February 04, 2024 at 12:34 am

      5 stars
      Delicious

      Reply
      • Nora Reyes

        February 04, 2024 at 12:56 am

        Thanks, Kim!

        Reply
    5 from 1 vote

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