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How to Cook: Milkfish in Vinegar or Bangus Paksiw

Updated on March 14, 2016
queen cleopatra profile image

Roselyn has been a freelancer for 40 years. She had been a street vendor, a baker, and a cook—until she found her niche: writing. :)

Paksiw na Bangus - Milkfish Cooked in Vinegar (Photo Credit: AiLyn_nop Flickr)
Paksiw na Bangus - Milkfish Cooked in Vinegar (Photo Credit: AiLyn_nop Flickr)

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.

Milkfish Trivia

  • 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.

Ginger or Luya in Filipino (Photo Credit: Meetak Flickr)
Ginger or Luya in Filipino (Photo Credit: Meetak Flickr)
Whole Black Peppercorn or Pamintang Buo in Filipino
Whole Black Peppercorn or Pamintang Buo in Filipino
Long Green Pepper or Siling Haba in Filipino (Photo Credit: CANDYTANGERINE Flickr)
Long Green Pepper or Siling Haba in Filipino (Photo Credit: CANDYTANGERINE Flickr)
Salt or Asin in Filipino
Salt or Asin in Filipino
White Vinegar or Sukang Puti in Filipino
White Vinegar or Sukang Puti in Filipino
Apple Cider Vinegar (Photo Credit: kim53matthews photobucket)
Apple Cider Vinegar (Photo Credit: kim53matthews photobucket)
Round Eggplants (Photo Credit: skrockodile Flickr)
Round Eggplants (Photo Credit: skrockodile Flickr)
Ampalaya or Bitter Melon (Photo Credit: roland)
Ampalaya or Bitter Melon (Photo Credit: roland)
Fresh and Green Okra (Photo Credit: metaphoric Flickr)
Fresh and Green Okra (Photo Credit: metaphoric Flickr)

How to Cook Paksiw na Bangus or Milkfish in Vinegar

Main Ingredients:

  • 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

  1. In a shallow pot with cover, arrange the bangus pieces all over the surface.
  2. Make sure the ginger slices, peppercorn pieces, and rock salt are well distributed.
  3. Put the chili pepper on top. Slice the chili pepper if hotter taste is desired.
  4. Pour the vinegar, water, and oil. DO NOT STIR.
  5. Cover the pot and boil over medium heat for 15 minutes.
  6. Add all vegetables on top. Cover and simmer for another 5 minutes.
  7. 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

  1. White or Distilled Vinegar
  2. Apple Cider Vinegar
  3. Balsamic Vinegar
  4. 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.

Fresh Milkfish or Bangus (Photo Credit: travelpod.com)
Fresh Milkfish or Bangus (Photo Credit: travelpod.com)
Fresh Milkfish or Bangus (Photo Credit: msita.com)
Fresh Milkfish or Bangus (Photo Credit: msita.com)

How to Cook Milkfish in Vinegar or Paksiw na Bangus

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    • queen cleopatra profile image
      Author

      Roselyn Mendoza 6 years ago from Philippines

      Thank you, desertlab :) I agree, water dilutes the taste a bit. I used to cook paksiw without water but my kids would make 'vinegar' faces whenever they eat my paksiw so majority won, I guess. :D

    • desertlab profile image

      desertlab 6 years ago

      Hmmm...Yummy..I love Milkfish...I guess it would be more tasty if you will omit the adding of water. I tried it once...Thanks for sharing this recipe.

    • queen cleopatra profile image
      Author

      Roselyn Mendoza 6 years ago from Philippines

      Thank you, Coolmon2009 :) Any kind of fish is welcome to this recipe. Just use fresh and must clean it well. I tried trout and salmon with an overload of ginger.

    • Coolmon2009 profile image

      Coolmon2009 6 years ago from Texas, USA

      Looks like a good lunch. It is a shame we don't have milk fish in this part of the world(far as I know anyway) Good article

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