Cooking Lucid
Paksiw na Bangus
Milkfish simmered in vinegar, garlic, and ginger with bitter melon and eggplant. A tangy, one-pot Filipino classic that's light yet deeply flavorful.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — Paksiw ingredients
- 1 whole bangus milkfish (about 2 lbs, cleaned and scored)
- ½ cup white vinegar
- 1 cup water
- ¼ cup soy sauce
- 6 garlic cloves (crushed)
- 1 thumb ginger (sliced)
- 2 bay leaves
- 1 tsp whole peppercorns
- 1 bitter melon (sliced, optional)
- 1 eggplant (sliced)
Step 2 — Serve
- Steamed white rice
- Fish sauce with chili
Instructions
- 1
Layer and simmer
In a wide pot, arrange fish with garlic, ginger, bay leaves, peppercorns, bitter melon, and eggplant. Pour vinegar, water, and soy sauce over the top. Do not stir.
- 2
Cook
Bring to a boil, then reduce heat and simmer covered 15–20 minutes until fish is cooked through and vegetables are tender.
- 3
Serve
Serve with steamed rice and fish sauce with chili on the side.
Nutrition per serving: 340 cal · 36g protein · 8g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
