PAKSIW NA BANGUS
Tita Becky •
Oct 9, 2025
Fond of when I was a little kid. The strong sour taste was off putting to my immature tastebuds. However, my mom still made me eat it and for some odd reason, I now love it as an adult!
It’s one of the most easiest Filipino dish you’ll ever make. It’s layers of ingredients in one pot. You can’t mess it up!
Ingredients (14)
Ingredients (14)
Instructions
On a cold, deep pan or wok, make a bed of ginger (3 in), onion (1 small), garlic (8 cloves), and chilis (3 pieces).
Arrange pieces of milkfish (2 lb) on top.
Pour water (1 cup), vinegar (⅔ cup), and fish sauce (1 tsp).
Season fish with salt ( to taste) and black pepper ( to taste)
Turn the heat to medium-high and boil for 7 minutes uncovered.
Add eggplant (1 medium) and bitter gourd (1 medium) and oil (1 tsp). Cover, reduce heat, and let it simmer for 10 minutes.
Taste the broth if it's to your liking. Done.
Serve with steamed white rice and enjoy!
Notes
Notes
- The oil is optional.
- The milkfish has a lot of bone
- My mom sometimes uses whole black peppercorns instead of ground or crushed. I prefer crushed because I like the strong peppery flavor against the tangy broth.
- Adjust water and cane vinegar to your liking.
