How to Cook Paksiw na Bangus
Ever since I have moved to Australia, I have craved for Filipino delicacies I used to eat back when I was in the Philippines. So I have been learning how to cook some of these dishes, which I hate to admit I never did when I was still in my home country. I would just request my mother to cook Paksiw na Bangus for lunch, and I did not bother to watch her how she would cook it.
So this was my first time to cook this dish: Paksiw na Bangus. When I finished cooking it, I gave my Auntie a bowl of this dish so that she could taste it and give me feedback. We had lunch together and she had a really good appetite. We both did, even though the fish had lots of bones and it was very fiddly to eat. My Aunt could not believe that it was only my first time to cook it. I felt proud that she loved it! My favourite part of this fish is the head because of its fats, which I was careful not to get rid of when I was removing its guts and gills during preparation.
What is Paksiw?
Paksiw is a popular Filipino dish of fish or meat, which is cooked in vinegar with salt, peppercorn, chili pepper garlic, and ginger. The word "paksiw" does not have a literal translation in English, but it can be described as the Filipino style of cooking by simmering the meat in vinegar.
Just like many Filipino dishes, Paksiw has different variations as well, such as
- "Paksiw na Isda" (Fish - variety of fish)
- "Lechon Paksiw" (Roasted suckling pig)
- "Paksiw na Pata" (Pork Leg)
The most popular is "Paksiw na Bangus", which is Milkfish cooked in vinegar and other spices. Milkfish does not have to be cooked or simmered for a long period of time. The preparation and the cooking will only take not more than 30 minutes.
Preparation and Method
Ingredients:
5 cloves of garlic, crushed
1 whole red onion, sliced
3 thumbs ginger, crushed
3 pieces long chili pepper
1 tsp peppercorn
1 cup vinegar
1 cup water
1 whole eggplant, chopped
1 tbsp cooking oil
salt to taste
3. Pour water, oil and vinegar and place the pot on the stove in medium heat.
5. Add salt to taste.
7. Serve with rice.
Note: It is also best served with patis (fish sauce) spiced with chili pepper.
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