Paksiw na Bangus

Paksiw-Bangus In light of the spoon incident, I wanted to post this dish that cannot be eaten with a fork and knife (I’d like to see someone try), but begs to be eaten by hand. Milkfish or Bangus is the national fish of the Philippines. It is a delicious fish, but it makes you work for your pleasure. Is that a Filipino trait too? I don’t know πŸ˜‰

After paying for the exorbitant price (with eyes wide-shut) they were selling this fish at the oriental market for (a bag of 4 pieces of frozen baby milkfish was $3.74!), I had Asi help me cook this dish, since she is also my only helper in eating it. We two are the only ones with patience to pick all the bones out and eat with our hands. While I usually like this cooked almost dry, Asi got carried away with the computer and forgot about keeping an eye on the stove. At least it didn’t burn **eyes rolling**. Cooking it is very simple.

INGREDIENTS:
1 milkfish, cut into pieces
1 inch of ginger sliced thin
1 onion, sliced
3 cloves of garlic, crushed
1/4 cup of apple cider vinegar
2 teaspoons of salt
1 jalapeno pepper

Place all the ingredients in a pot and bring to a simmer over medium heat. Turn the heat down and cook until juices are reduced to your desired consistency. Don’t do like Asi and dry it out thoroughly. You’ll want some pan juices to spoon over hot steaming rice. Best eaten with hands.

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About Jeanette Moore (JMom)

I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.

6 thoughts on “Paksiw na Bangus

  1. JMom

    Hi Rowena, you have to taste this fish at least once. They have some dishes already prepared “deboned” you should see if they have any in the restaurants. πŸ™‚

    Hi Dexie! yeah, I do too, but just a little bit. These got a little too dry. You can see the onions started caramelizing, just a step from burning. Asi’s fault for playing on the computer while cooking πŸ™‚

    Hi mae! you got that right! I haven’t had paksiw in a long time too, that’s why I thought it would be a great way to enjoy these bangus.

    Reply
  2. mae

    Paksiw. I haven’t had paksiw in a very very long time. It looks great. Sarap with boiled rice and patis on the side.

    Reply
  3. rowena

    One of my previous bosses hails from the Phillipines and she occasionally cooked this dish for lunch break. A damn SHAME that I never did get past the “can’t be bothered with bones” mentality because now I’m only wondering how it tastes!

    Reply
  4. JMom

    Hi stel! yes, it’s really fun to have an eating buddy. I have to watch her closely though, when I looked at her plate, guess what she had put aside along with the bones? the belly fat!!! you can be sure I fished that thing out of her plate and into mine πŸ™‚

    Reply
  5. drstel

    that top photo sure made me hungry JMom…perfect with garlic fried rice and with clean bare hands! tadtad (minced) green mango and fish sauce! grrrr…gigil na!
    it’s pricey here too…but like you said pikit mata na lang. how wonderful to have an “ally” in the fish eating arena!
    happy weekend J.

    Reply

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