Paksiw na Bangus
Fish poached in vinegar, garlic, ginger, and spices.
Servings 6
Calories 198kcal
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
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: 198kcal | Carbohydrates: 9g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 667mg | Potassium: 494mg | Fiber: 3g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg