Name: Paksiw na Bangus
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Filipino cuisine
Ingredients: 1 large milkfish; 1 large eggplant, cut into 1-inch-thick wedges; 1 onion, peeled and sliced thinly; 4 garlic, peeled and pounded; 1 thumb-size ginger, sliced into thirds and pounded; 1/2 cup vinegar; 1 cup water; 3 finger chili peppers; 1 1/2 teaspoons salt; 1 teaspoon peppercorns; 1 teaspoon canola oil

Bangus Paksiw is a milkfish, vinegar, and spice-based Filipino fish stew. It's a filling, savory, and inexpensive dish that goes well with steamed rice.

Paksiw na Bangus

Clean and gut the fish, leaving scales intact. Cut into serving parts.

In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.

Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.

Drizzle oil on top and stir gently to combine. Serve hot.

Paksiw na Bangus

Bangus Paksiw is a milkfish, vinegar, and spice-based Filipino fish stew. It's a filling, savory, and inexpensive dish that goes well with steamed rice.

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