Today, I’m excited to share with you a delightful recipe that brings a taste of the Philippines right to your kitchen: Paksiw na Bangus! This vinegar fish stew is not only delicious but also very comforting, perfect for any meal. Let’s dive into the details!
Paksiw na Bangus
The star of this dish is the bangus, also known as milkfish. This recipe beautifully balances the flavors of vinegar, spices, and the fish, resulting in a savory dish that is sure to please. Here’s how to make it!
### Ingredients:
- 1 kg bangus (milkfish), cleaned and cut into pieces
- 1 cup vinegar
- 1 cup water
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 pieces long green peppers (siling pangsigang)
- Salt and pepper to taste
- 2-3 tablespoons cooking oil (optional)
Instructions:
- In a pot, combine the vinegar, water, sliced onions, minced garlic, and ginger. Bring to a boil over medium heat.
- Once boiling, gently add the bangus pieces into the pot. Be careful to keep them intact.
- Season with salt and pepper to taste. Add the long green peppers for a subtle kick.
- Cover the pot and let it simmer for about 15-20 minutes. This allows the flavors to meld and the fish to cook through. Do not stir too much to avoid breaking the fish apart.
- If you prefer a richer flavor, you may add 2-3 tablespoons of cooking oil during cooking.
- Once the fish is cooked and the sauce has reduced to your liking, remove from heat and let it sit for 5 minutes, allowing the flavors to deepen.
- Serve hot with steamed rice for a complete meal. This dish is often enjoyed with a side of vegetables or a fresh salad.
This Paksiw na Bangus recipe is an excellent way to appreciate the rich culinary heritage of the Philippines. Enjoy the tangy flavor and aroma that fills your kitchen as you prepare this scrumptious stew. Perfect for family dinners or special occasions, this dish is sure to become a favorite!
source: www.pinterest.co.uk
