Focused recipe
Bangus Filipino Paksiw Recipe
Milkfish cooked in a tangy base with some vegetables
Filipino Recipe Updated 4/1/2025
Ingredients
Measured from the catalog payload.
- 3 1/2 lbs milkfish cleaned and sliced crosswise into serving pieces
- 3 ounces pork fat chopped
- 5 ginger thinly sliced
- 1 garlic crushed
- 1 1/4 cup white vinegar
- 2 cups water
- 2 onion sliced thinly
- 2 chinese eggplant sliced
- 2 bitter melon sliced
- 5 long green pepper
- 2 teaspoons peppercorn
- fish sauce
Instructions
8 cooking steps
- Heat a pan and sear the pork fat until enough oil gets extracted.
- Turn off the heat. Arrange the garlic, ginger, onion, and whole peppercorns.
- Top with the milkfish slices, long green peppers, eggplant, and bitter melon.
- Pour the vinegar. Turn the heat on. Cover the pot, and let it boil. Cook for 2 minutes.
- Add water. Let the liquid re-boil. Simmer for 15 minutes.
- Season with fish sauce.
- Transfer to a serving plate. Serve with rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish paksiw, paksiw na bangus Public recipe Revision 1
Recipe notes
- Will the vegetables become sour when cooked with the fish in Paksiw? Vegetables like eggplant and bitter melons absorb some of the vinegar’s tangy flavor, so they do take on a slightly sour taste, but not overwhelmingly so. The level of sourness depends on how long they are simmered in the broth.
- Will the vegetables become mushy when cooked with the milkfish? In terms of texture, the vegetables should be tender but not overly soft if my recipe is followed. Eggplants may become soft but still hold their shape, while bitter melon will retain a bit of firmness even after simmering.
- Can I make Paksiw spicy? Absolutely! You can add more long green peppers or even a few slices of red chili for extra heat. Adjust the spice level to your preference.