Paksiw na Bangus

Name: Paksiw na Bangus
Yield: 4
Cuisine: Filipino
Ingredients: 2 pcs (500 g) Bangus, cleaned, rinsed, and cut into serving pieces; 1/3 cup (80 mL) Mama Sita's Ginger-Spiced Paksiw Vinegar Mix; 3/4 cup (180 mL) Water; 2 pcs (200 g) Talong (Eggplant), sliced diagonally; 1 tbsp (15 mL) Cooking oil; 1 pc (8 g) Siling Panigang/Siling haba (Finger chili)

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Milkfish simmered with eggplant and finger chili in Mama Sita's Ginger-Spiced Paksiw Vinegar Mix, until tender in a light vinegar broth. Simply serve hot with rice.

Cooking time: Cook 13 min
Yield: 4
Difficulty: Beginner
Ingredients: 6 ingredients
Steps: 2 steps

First published June 4, 2020

Bowl of paksiw na bangus: milkfish and eggplant simmered in vinegar broth — Paksiw na Bangus

Ingredients

Check off each ingredient as you go.

2 pcs (500 g)Bangus, cleaned, rinsed, and cut into serving pieces
1/3 cup (80 mL)Mama Sita's Ginger-Spiced Paksiw Vinegar Mix
3/4 cup (180 mL)Water
2 pcs (200 g)Talong (Eggplant), sliced diagonally
1 tbsp (15 mL)Cooking oil
1 pc (8 g)Siling Panigang/Siling haba (Finger chili)

Instructions

In a palayok or a stainless steel saucepan, combine all ingredients except the finger chili. Cook over medium heat until it starts to boil.
Add the siling panigang and continue cooking for 10 minutes or until the fish and vegetables are done.

Ingredients

Instructions

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