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The Philippines has a variety of powerful and aromatic sour dishes using fresh meats and seafood. One of the easiest (and cheapest!) Pinoy recipes in existence is paksiw na bangus. Paksiw is a distinct Filipino cooking style of simmering ingredients in vinegar. Not only are paksiw dishes an excellent choice for a quick lunch or dinner, but they’re also budget-friendly as most ingredients are already staples in Filipino households.
Bangus or milkfish, the national fish of the Philippines, is the star of this paksiw na isda recipe. The sweet, mild taste of bangus and the tangy vinegar-based sauce complement each other well. When preparing this dish, use milkfish fresh from the market. How to know if the fish is fresh? The gills should be bright, the flesh is firm, the eyes clear, and the smell is like the ocean.
Serve this dish alongside white rice, and your family is bound to be craving for more. Don’t forget to have the Knorr Sinigang Sa Sampalok Original Mix on hand to help enhance the stew’s tangy profile! Read on to learn the steps on how to cook bangus and turn it into the perfect rice companion.
Ingredients for Paksiw Na Bangus Recipe
- 1 cup water
- ½ cup white vinegar
- 2 tsp salt
- 1 tsp whole peppercorn
- 1 pc medium bangus, cut into 4 parts
- 4 cloves garlic, chopped
- 1 pc onion, sliced
- 1 pc ginger, sliced diagonally
- 2 pcs laurel leaves
- 1 pc eggplant (talong), sliced into rings
- Pinch of pepper
- 1 (22 g) pack Knorr Sinigang sa Sampalok Original Mix
How to Cook Bangus Paksiw
Step 1
Heat a medium pot with water, vinegar, salt, and whole peppercorn. Bring mixture to a boil, uncovered.
Step 2
Add fish, garlic, onion, ginger, laurel leaves, and eggplant. Bring to a simmer. Add pepper and Knorr Sinigang sa Sampalok Original Mix. Cover and simmer for about 15 to 20 minutes or until the fish is completely cooked.
Step 3
Serve hot and enjoy this hearty fish stew!
Temper the vinegar's sharpness and aroma by cooking it through. This dish is a great way to introduce your family to other classic Filipino recipes. For those unfamiliar with vinegar-based dishes, this is the perfect example as the milkfish's sweetness helps cut the tanginess of the stew.
This paksiw na bangus recipe goes perfectly with rice and other Filipino vegetable dishes. To change things up, you can also add coconut milk to make ginataang paksiw na bangus. Looking to try out other tangy Filipino dishes? Check out our paksiw na isda, fried lumpiang ubod sa gata, and shrimp sinigang recipes!