Cookbook:Paksiw na Bangus (Milkfish Stewed in Vinegar)
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| Paksiw na Bangus (Milkfish Stewed in Vinegar) | |
|---|---|
 | |
| Category | Filipino recipes |
| Servings | 6–8 |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the Philippines
Ingredients
[edit | edit source]- 1 kg whole milkfish
- 1 medium carrot, sliced
- 1 medium bitter melon (ampalaya), sliced
- 2 heads garlic, slightly pressed
- 3 large green chiles, halved
- 1 tbsp salt
- 1 tsp peppercorns
- 180 ml (¾ cup) vinegar
- ½ cup water
Procedure
[edit | edit source]- Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry.
- Combine the carrots, bitter melon, garlic, and chilies in a heavy pot.
- Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.
- Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.
- Reduce the heat, and simmer gently for another 8–10 minutes.
- Remove from heat and serve with garlic or fried rice. Enjoy!