Paksiw na Bangus (Filipino Milkfish in Vinegar Stew)
Paksiw na Bangus is a classic Filipino fish stew where fresh milkfish is poached in vinegar with ginger, garlic, and chili peppers until tender. This simple yet elegant preparation showcases two key elements that define Filipino cuisine - the skillful use of vinegar for both flavor and preservation, and the careful handling of bangus (milkfish), a beloved staple fish. The dish achieves its signature character through gentle simmering that allows the fish to absorb the tangy broth while remaining delicate, finished with a drizzle of oil that masterfully balances the acidity and enriches the sauce.
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
- First, start by cleaning the bangus. Remove the innards and gently wash the fish, keeping the scales on if you prefer. Cut the fish crosswise into 2-inch thick slices.
- Crush 4 cloves of garlic and slice one thumb-sized piece of ginger into strips. Cut one large eggplant into 1-inch thick wedges. Slice one onion thinly.
- Take your cooking pot or kawali and layer the sliced onions, crushed garlic, and ginger strips at the bottom.
- Place the bangus pieces on top of these aromatics. Try not to stack or overlap the fish pieces. Arrange the eggplant wedges and finger chilies around the fish.
- Pour ½ cup vinegar and 1 cup water over everything. Add 1½ teaspoons salt and 1 teaspoon whole peppercorns. Do not stir.
- Turn the heat to high and let it come to a boil. Once boiling, lower the heat and cover the pot. Let it simmer gently for 15 minutes. Remember not to stir, as this will break the fish.
- After 15 minutes, check if the fish is cooked through. The flesh should be opaque and flaky.
- Here's the special step that makes this recipe perfect: drizzle 1 teaspoon of cooking oil over the top. Instead of stirring, gently shake the pot to spread the oil.
- Let everything simmer for 2-3 more minutes, then turn off the heat. Let it rest for 5 minutes before serving.
- Serve hot with rice and fish sauce on the side. This dish tastes even better the next day, after the flavors have had time to develop.
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