I’ve always struggled with getting my kids to eat fish that wasn’t crispy-fried. That was until I perfected this Paksiw na Bangus recipe, a dish that completely changed their minds about non-fried fish.
The perfectly balanced tangy sauce that’s not too sour (thanks to my Lola’s trick of adding a touch of oil at the end), tender fish that practically melts in your mouth, and the familiar comfort of seeing it regularly on our table, just like in my own childhood.
This traditional Filipino dish has become our family’s go-to weekday meal, not just because it’s incredibly easy to make with simple pantry ingredients, but also because one pot can last for several meals. It tastes even better the next day.
If you’re looking for an authentic, no-fuss bangus recipe that might just convert your picky eaters, too, this time-tested version is exactly what you need.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The tangy vinegar broth is expertly balanced with a touch of oil, creating a harmonious blend that’s not too acidic
- Health Benefits: Rich in omega-3 fatty acids, protein, and essential nutrients
- Budget-Friendly: Uses affordable ingredients while delivering premium taste
- Make-Ahead Friendly: Tastes even better the next day
- Versatile Leftovers: Can be transformed into other dishes like pritong paksiw
Paksiw na Bangus (Filipino Milkfish in Vinegar Stew)
Equipment
- Large kawali (wok) or deep pan (for even heat distribution)
- Sharp knife (for cleaning fish and cutting vegetables)
- Wooden spoon (pamhalo/for gentle stirring without breaking the fish)
- Measuring cups and spoons (Panukat)
- Small bowl (for preparing spices)
- Cutting board (Sangkalan)
Ingredients
- 1 large bangus milkfish/Chanos chanos, about 1 kg
- 1 large talong eggplant/Solanum melongena, cut into 1-inch wedges
- 1 medium sibuyas onion, thinly sliced
- 4 butil ng bawang garlic cloves, crushed
- 1 thumb-sized luya ginger, crushed
- 3-4 siling haba finger chilies
- 1½ teaspoons asin salt
- 1 teaspoon pamintang buo whole peppercorns
- ½ cup suka white vinegar
- 1 cup tubig water
- 1 tablespoon mantika cooking oil
Instructions
- Clean and gut the bangus (milkfish), keeping the scales intact if desired (linisin at alisin ang bituka ng bangus). Cut the fish crosswise into 2-inch thick diagonal slices (tadtarin nang pahilis). Gently wash the pieces and pat dry with paper towels. Crush the garlic cloves (dikdikin ang bawang) and slice the ginger into thin strips (hiwaing manipis ang luya). Cut the eggplant into 1-inch thick wedges (tadtarin ang talong).
- In a deep pan or kawali, layer the sliced onions, crushed garlic, and ginger strips at the bottom. Arrange the bangus pieces on top of the aromatics, trying not to overlap them. Add the eggplant wedges and finger chilies (siling haba) around the fish.
- Pour the vinegar (suka) and water (tubig) over the ingredients. Season with salt (asin) and whole peppercorns (pamintang buo). Do not stir. Bring to a boil over high heat (pakuluan).
- Once boiling, lower the heat to a gentle simmer (pahinaan ang apoy), cover the pan, and let cook for 15 minutes. Resist the urge to stir as this will break apart the fish. The dish is done when the fish is cooked through and the sauce has slightly reduced.
- For the final touch that makes this recipe special, drizzle oil (mantika) over the top of the dish. Gently shake the pan to distribute the oil without breaking the fish (iwasang haluin ang isda). Let it simmer for another 2-3 minutes.
- Turn off the heat and let the dish rest for 5 minutes before serving (pahintulutin itong tumahimik). This allows the flavors to settle and prevents the fish from breaking when served. The sauce should be clear with a slight sheen from the oil, and the fish should be tender and easily separated with a fork.
- Remember, like most Filipino dishes that use vinegar, paksiw na bangus often tastes better the next day when the flavors have had time to develop (mas masarap kinabukasan). Serve hot with steamed rice (mainit na kanin) and patis (fish sauce) on the side.
Tips from Lola’s Kitchen
- Never stir paksiw until fully cooked to keep the fish intact
- Add gabi (taro) for natural thickening
- Use native sukang paombong for authentic taste
- Cook in palayok (clay pot) for traditional earthy flavor
- Keep scales on for a gelatinous texture
Traditional Serving Suggestions
- Hot steamed kanin (rice)
- Sawsawang patis (fish sauce) with calamansi
- Fresh mustasa (mustard greens)
- Kamatis (tomato) side salad
- Pritong talong (fried eggplant)
Troubleshooting
- Too Sour: Add a small potato while cooking to absorb excess acidity
- Fish Breaking Apart: Ensure liquid is simmering, not boiling
- Too Salty: Add sliced green papaya to balance
- Too Watery: Simmer uncovered for 5 extra minutes
Ingredient Alternatives
- Bangus → Tulingan or Tambakol
- White Vinegar → Apple Cider Vinegar (adjust amount)
- Talong → Okra or Ampalaya
- Fresh Ginger → Ginger powder (1 tsp)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Not recommended
- Reheat:
- Stovetop: Low heat, covered, 5-7 minutes
- Microwave: 2-minute intervals until 165°F (74°C)
Variations
- Paksiw na Bangus sa Gata: Add coconut milk at the end
- Spicy Version: Double the chilies, add whole black pepper
- Adobo Style: Add 2 bay leaves and ¼ cup soy sauce
- Paksiw na Bangus sa Miso: Add 2 tablespoons miso paste
FAQs
Q: Why keep the scales on? A: Scales help keep the fish intact and create a gelatinous texture many prefer. Q: Can I make this in advance? A: Yes, tastes better the next day as flavors develop. Q: How do I reduce fishy smell? A: Add more ginger and ensure fish is fresh. Q: Can I reuse the sauce? A: Yes, use as base for other paksiw dishes within 24 hours.
Nutrition
The Story Behind Paksiw na Bangus
In the heart of Filipino cuisine lies Paksiw na Bangus, a dish that perfectly embodies our ancestors’ ingenuity in preserving food before the era of refrigeration. This traditional cooking method, which comes from the word “paksiw” – meaning to cook in vinegar – dates back to pre-colonial Philippines, where our forebears discovered that vinegar not only enhanced flavor but also extended the shelf life of fish in our tropical climate.
Bangus, or milkfish, became the star of this preparation technique largely due to its abundance in both Philippine waters and fishponds across the country. Known as our national fish, bangus has been cultivated in the Philippines for over 800 years, with evidence of early fishponds dating back to the 15th century. The practice of cooking it in vinegar emerged naturally, as fishermen and their families sought ways to preserve their bountiful catch.
What makes Paksiw na Bangus particularly special is its regional variations across the Philippines. In Pangasinan, where some of the country’s largest bangus fishponds are located, they prefer their paksiw with plenty of ginger and minimal water. The Bicolanos sometimes add gata (coconut milk) to their version, while in the Visayas, the dish often includes more vegetables like ampalaya or okra. Despite these variations, the core combination of vinegar, ginger, and garlic remains constant, creating that distinctively Filipino sour-savory profile that we’ve all grown to love.
Today, this humble dish continues to grace Filipino tables worldwide, beloved not just for its practicality but also for its ability to evoke memories of home. Whether served for breakfast with sinangag (garlic rice), packed in baon (packed lunch), or enjoyed as ulam (viand) for dinner, Paksiw na Bangus stands as a testament to our culture’s resourcefulness and our deep connection to the sea. Its enduring popularity also speaks to how our traditional cooking methods remain relevant in modern times, offering a healthy, sustainable, and delicious way to prepare fish that’s been passed down through generations of Filipino families.
