WATCH: How to Make Paksiw Na Bangus

Paksiw is a classic Pinoy dish, and you can do this cooking technique with other meats, too.

 

This paksiw dish is made with bangus instead of pork, and you can easily do this same recipe with other fish, like galunggong, tulingan, or any other fish that you think would pair well with its vinegar base.  

 

Paksiw na Isda

 

Takes 45 minutes

Makes 2 servings

 

1/2 cup vinegar

1 cup water

2 teaspoons salt

1 teaspoon peppercorns

1 medium milkfish (bangus), cleaned and sliced into 4

1 knob ginger, sliced and pounded

6 cloves garlic, skin removed

1 medium onion, sliced

3 pieces finger chilies (siling pangsigang)

 

1

 Heat a medium-sized pan and cooking pot then add vinegar and water.

 

2

 Add salt and whole peppercorn then stir. Bring to a boil.

 

3

 Arrange the fish in the pan and add the ginger, garlic, onion, and finger chili. Cover and simmer over medium heat for 20 minutes. Serve hot with steamed rice.

 

 

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Turn leftover lechon pork into sweet and tangy lechon paksiw!

 

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This is one of the recipes in Regine Velasquez's new cookbook!
 

 

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