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Paksiw na Bangus
A classic Filipino dish featuring milkfish simmered in a tangy and savory vinegar-based sauce. It's a simple yet flavorful dish perfect for any occasion.
⏱️ 45 minutes • 👥 Serves 6 • 📊 Easy • 👨‍🍳 By Ulam Today
Sangkap (Ingredients)
☐1 kilogram, cleaned and cut into 3-inch pieces Bangus (Milkfish)
☐1 cup, preferably cane vinegar (sukang puti) Suka (Vinegar)
☐1 cup Tubig (Water)
☐2 tablespoons, or to taste Asin (Salt)
☐1 teaspoon, whole black peppercorns Paminta (Peppercorns)
☐1 medium-sized, thinly sliced Sibuyas (Onion)
☐4 cloves, minced Bawang (Garlic)
☐1 inch, thinly sliced Luya (Ginger)
☐5-7 pieces, optional, for added flavor and aroma Dahon ng Sili (Chili Leaves)
☐2 pieces Laurel (Bay Leaf)
How to luto (Cooking Steps)
1. Sa isang kawali, igisa ang sibuyas at bawang hanggang sa maging translucent. (Sauté the onions and garlic until translucent.)
2. Idagdag ang luya at dahon ng sili. Igisa pa ng saglit. (Add the ginger and chili leaves. Sauté for a short while.)
3. Ilagay ang bangus sa kawali. Igisa hanggang sa maging medyo brown ang gilid. (Place the milkfish in the pan. Sauté until the edges are slightly browned.)
4. Ibuhos ang suka at tubig. Magdagdag ng asin at paminta. (Pour in the vinegar and water. Add salt and pepper.)
5. Isama ang dahon ng laurel. Takpan at hayaang kumulo sa mababang apoy ng mga 20-30 minuto, o hanggang sa maluto ang bangus. (Add the bay leaves. Cover and let it simmer over low heat for about 20-30 minutes, or until the milkfish is cooked.)
6. Tikman at ayusin ang alat ayon sa panlasa. (Taste and adjust the saltiness according to your preference.)
7. Ihain habang mainit pa. (Serve while hot.)
Tips
Girl, alam mo ba? Para mas sosyal ang paksiw mo, try using a good quality cane vinegar, ha? And wag mong hayaang masunog ang bangus, charot! Just kidding, pero seriously, low heat lang talaga para hindi matuyo. Super importante yan!
Luto Time: 45 mins
Serves: 6
Easy

Paksiw na Bangus

A classic Filipino dish featuring milkfish simmered in a tangy and savory vinegar-based sauce. It's a simple yet flavorful dish perfect for any occasion.

Crafted By: Ulam Today

Menu
Sangkapsangkap list0/10 items
How to Cookhow to luto
1Sa isang kawali, igisa ang sibuyas at bawang hanggang sa maging translucent. (Sauté the onions and garlic until translucent.)
2Idagdag ang luya at dahon ng sili. Igisa pa ng saglit. (Add the ginger and chili leaves. Sauté for a short while.)
3Ilagay ang bangus sa kawali. Igisa hanggang sa maging medyo brown ang gilid. (Place the milkfish in the pan. Sauté until the edges are slightly browned.)
4Ibuhos ang suka at tubig. Magdagdag ng asin at paminta. (Pour in the vinegar and water. Add salt and pepper.)
5Isama ang dahon ng laurel. Takpan at hayaang kumulo sa mababang apoy ng mga 20-30 minuto, o hanggang sa maluto ang bangus. (Add the bay leaves. Cover and let it simmer over low heat for about 20-30 minutes, or until the milkfish is cooked.)
6Tikman at ayusin ang alat ayon sa panlasa. (Taste and adjust the saltiness according to your preference.)
7Ihain habang mainit pa. (Serve while hot.)
Tipstips

Girl, alam mo ba? Para mas sosyal ang paksiw mo, try using a good quality cane vinegar, ha? And wag mong hayaang masunog ang bangus, charot! Just kidding, pero seriously, low heat lang talaga para hindi matuyo. Super importante yan!