Paksiw na bangus or milk fish is one of the familiar and easy way to cook bangus for the Filipinos aside from the famous sinigang the bangus.
The key to a delicious and not fishy (hindi malansa) “paksiw na bangus”, sinigang na bangus or any cook of bangus is first, to make sure that the milk fish is fresh and second, remember to add enough, crushed ginger to it.
Click here for the recipe of my sweet and sour yellow fin fish.
Click here for the recipe of my steamed tilapia.
Click here for the recipe of my homemade fishballs.
Click here for the recipe of my ginataang isda.
Click here to view more of my fish recipes.
1 large fresh milk fish (bangus) – cleaned, washed and sliced
2 fingers of ginger – crushed
5 pieces small eggplants
1 medium sized onion – sliced finely
1 clove garlic – sliced finely
4 pieces siling haba (chili fingers)
3 tablespoons vinegar (sukang Iloko)
salt to taste
1 cup water
sili tops (talbos ng sili) or spinach
1) In a pot, combine the bangus, ginger, salt, vinegar, onion, garlic, eggplant and water and bring to boil. Simmer for 20 minutes or until water is reduced.
2) Add the siling haba tops and simmer for another 5 minutes then add the spinach or talbos ng sili. Simmer for 30 seconds then ready to serve.
3) Paksiw na bangus is best when it’s hot with steamed rice. Enjoy! 🙂