How to Cook: Milkfish in Vinegar or Bangus Paksiw
Milkfish is Very Easy to Cook in Vinegar for Dinner or Lunch
Milkfish cooked in vinegar is a very simple dish to prepare. It is a one-pot recipe that takes under thirty minutes to prepare and to cook. Just put everything in one pot and simmer.
Milkfish or Bangus in Filipino is a fish specie that thrives in both freshwater and saltwater. Fries, or fingerlings, are captured from the natural habitat and raised in fish farms until maturity.
Paksiw na bangus is good dish to cook during weekends because it tastes better when served after a few days inside the refrigerator. Just put several pieces of everything in a bowl and heat in the microwave oven.
Paksiw na bangus is best teamed with rice.
- The milkfish or bangus dies when even one of its silver-white scale was removed.
- The milkfish is the only fish that has no teeth.
How to Cook Paksiw na Bangus or Milkfish in Vinegar
- 1 medium milkfish, sliced and cleaned
- 2 cups vinegar
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 piece 3-inch long ginger, sliced
- 1 tsp whole black peppercorn
- 3 long green chili pepper
- 1/4 tsp rock salt
Vegetables for Paksiw:
- 1 piece eggplant, sliced
- 1 piece ampalaya, sliced
- 5 pieces okra, sliced
How to Cook Paksiw na Bangus
- In a shallow pot with cover, arrange the bangus pieces all over the surface.
- Make sure the ginger slices, peppercorn pieces, and rock salt are well distributed.
- Put the chili pepper on top. Slice the chili pepper if hotter taste is desired.
- Pour the vinegar, water, and oil. DO NOT STIR.
- Cover the pot and boil over medium heat for 15 minutes.
- Add all vegetables on top. Cover and simmer for another 5 minutes.
- Serve with steamed rice.
NOTE: All vegetables added in this recipe are optional.
How to Store Paksiw
- Vinegar is acidic. Transfer the paksiw dish in a ceramic bowl when cooked in a metal pot.
- Cover the container with paksiw to avoid having a smelly refrigerator.
How to Prepare Bangus or Milkfish
- Milkfish (also bangus or bangos in Filipino) has scientific name of Chanos chanos.
- Fresh milkfish has shiny eyes, silver scales almost intact, firm body, and red gills.
- Milkfish for traditional paksiw dish still has scales but modern cooks prefer bangus with all scales removed.
4 Kinds of Vinegar
- White or Distilled Vinegar
- Apple Cider Vinegar
- Balsamic Vinegar
- Red Wine Vinegar
Vinegar - Nutritional Value
Vinegar is a fermented liquid with acidic taste and used in many types of dishes.
The Distilled Vinegar known as the White Vinegar is commonly used as cooking ingredient in different recipes and salad dressings because of low calorie content. It is transparent as water and contains no vitamins and some traces of minerals like calcium, magnesium, potassium, and phosphorus. The taste is tart.
The Apple Cider Vinegar is similar to the White Vinegar for its lack of vitamin content. It also has only 3 calories and some traces of minerals though a bit more than in distilled vinegar. The Brown Apple Cider contains antioxidants, amino acids, and pectin. The taste is slightly sweet.
The Red Wine Vinegar also does not contain fat and carbs. Unlike the cider and the distilled vinegars, the red wine vinegar has a trace of vitamin C. The taste is sweeter than the apple cider.
The Balsamic Vinegar has no fat and vitamins but it contains some sugar and a bit more of minerals. One tablespoon of balsamic vinegar has 14 calories. The taste is sweeter and richer due to natural sugar from balsam plant.
How to Cook Milkfish in Vinegar or Paksiw na Bangus
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