Paksiw na Bangus

I do love all types of fish and seafood dishes but paksiw na bangus has never been a favorite of mine. That was until a friend of mine taught me a simple tip that made this stewed fish more to my liking: a teaspoon of oil is added to the dish at the end of cooking. It’s not suprising how a little addition of oil does wonders as fat carries flavor. Give this a try and let me know what you think on the comments below. I love hearing from you.

Paksiw na Bangus
Prep time
Cook time
Total time
Yield: 4 Servings
  • 1 large milkfish
  • 1 thumb-size ginger, sliced into thirds and pounded
  • 1 small onion, peeled and sliced thinly
  • 1 eggplant, end trimmed and cut into 1-inch thick wedges
  • 4 to 5 garlic, peeled and pounded
  • ½ cup vinegar
  • 2 to 3 finger chili
  • 1 cup water
  • 8 to 10 peppercorns
  • 1-1/2 teaspoon salt
  • 1 teaspoon oil

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