Best Paksiw Na Bangus Recipes
PAKSIW NA BANGUS RECIPE
Steps:
- Wash and clean your bangus. Remove the gills and the scales. Rub them with salt. Let sit for at least 10 minutes.
- In a large saucepan, put half of the garlic, onion and ginger and some peppercorns.
- Arrange sliced bangus on top. Add the remaining garlic, onion and ginger.
- Then add water, vinegar and fish sauce. Sprinkle peppercorns on top. Cover and let it simmer for about fifteen minutes.
- Add the eggplant and chilli pepper. Continue simmering for another five minutes or until vegetables are cooked.
- Remove from heat.
- Serve Paksiw na Bangus with hot steamed rice!
PAKSIW NA BANGUS
Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It's a hearty, tasty, and budget-friendly meal that's perfect with steamed rice.
Provided by Lalaine Manalo
Categories Main Entree
Time 25m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 154 kcal, Carbohydrate 14 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 1037 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOW TO COOK PAKSIW NA BANGUS
Paksiw na bangus or stewed milkfish in vinegar is a local favorite specially those on the northern parts of Luzon.
Provided by Manny
Categories Fish Recipe
Time 30m
Number Of Ingredients 8
Steps:
- Arrange vegetables at the bottom of casserole.
- Add bangus, ginger and long green peppers. Pour in vinegar.
- Let boil. Lower heat and add in water.
- Let simmer until fish is cooked. Season with patis and serve.
Nutrition Facts : ServingSize 150 g, Calories 222 kcal
BEST PAKSIW NA BANGUS RECIPE
Milkfish is known to have a mild flavor, but transforming it into a delicious meal like this will surely surprise you as to how it can be the star of the table. Cook and enjoy!
Provided by Eat Like Pinoy
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In the pot, put and arrange ginger, garlic, long green chilies, cracked black pepper and eggplant.
- Arrange milkfish slices on top.
- Add water and vinegar. Cover and cook on medium to low heat for 15 minutes.
- After 15 minutes, sprinkle with salt to taste.
- Transfer onto a serving plate.
- Serve while hot. Share and enjoy!
Nutrition Facts : Calories 177 kcal, Carbohydrate 2 g, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FILIPINO FISH STEW (PAKSIW NA BANGUS)
Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.
Provided by lola
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
- Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
- Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 12.6 g, Cholesterol 128.5 mg, Fat 16.9 g, Fiber 4.6 g, Protein 52.6 g, SaturatedFat 0.1 g, Sodium 571.2 mg, Sugar 5.5 g
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- Bangus Belly with Fried Rice. The belly part of bangus is probably the favorite part of every Filipino. The fish’s belly provides this softer meat that just melts into your mouth even when it’s fried.
- Adobong Bangus Recipe. Combining the unofficial national dish of the Philippines with its unofficial national fish will be like uniting two national icons.
- Tinapang Bangus. Tinapa is a popular way of preparing fish in the Philippines. Tinapang isda is the most popular term but there is a distinction between which species of fish are undergoing this process of preparation.
- Sinigang na Bangus with Puso ng Saging. Bangus isn’t the most common fish to cook into a sinigang due to its reputation of being quite bony. But due to the rise of the popularity of boneless bangus products that people can practically get anywhere, sinigang na bangus is slowly becoming the choice of fish sinigang for Filipinos.
- Rellenong Bangus. Rellenong bangus literally translates to stuffed milkfish in English and that perfectly describes this recipe. In Filipino recipes, anything can be stuffed or irelleno with a rich mixture of ingredients serving as its filling.
- Cardillong Bangus. This recipe creates layers of flavors added to the already delicious but subtle flavor the bangus provides to the dish. Make sure to debone the fish first because this recipe requires a whole fish.
- Bulanglang na Bangus. Bulanglang is a healthy vegetable dish originated in the province of Batangas and it’s fairly easy to prepare. All you’ll need in this recipe is one whole broiled bangus and a selection of healthy vegetables.
- Bangus Belly Ala Pobre. This one is a fairly simple dish to prepare using simple ingredients and boneless bangus belly. Bangus Belly Ala Pobre is a boneless bangus belly prepared bistek style.
- Bangus Nilagpang. Nilagpang is a traditional style of cooking that originated from the province of Iloilo in Western Visayas, specifically in the municipality of Leon.
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- Clean bangus (milkfish) by removing the scales, gills, and guts. Slice into 3-4 pieces, diagonally. Remove the dark red blood near the bones using the pointed part of a small knife. Make sure not to puncture the belly part. Rub with salt all over to remove the slime then rinse well with running water.
- Place the ingredients In a pot in this order: ginger, garlic, onion, whole black pepper, bay leaf, green chili, sugar, and ampalaya. Arrange the bangus on top. Sprinkle with 1/2 teaspoon of salt.
- Pour vinegar, water, and fish sauce. Cover and let boil. Lower the heat to medium and cook for about 10 to 15 minutes or until fish is cooked. Taste and adjust salt, to taste. Drizzle oil on top and stir gently to combine. Serve with rice and fried eggplant/talong.
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