Paksiw na Bangus is one of my most preferred and favorite Filipino dishes. This recipe features milkfish, or bangus, cooked in vinegar along with aromatic spices like garlic, ginger, and peppercorns, and seasoned to perfection. Paksiw is a classic Filipino cooking method that results in a dish that’s tangy, savory, and incredibly satisfying. What I love most about this dish is its simplicity—it’s easy to prepare yet packed with flavor.
I especially enjoy eating Paksiw na Bangus early in the morning, or pamahaw in the Bisaya dialect. It’s the perfect way to start the day, paired with warm white rice and a hot drink like coffee or "sikwate,", a rich Filipino hot chocolate drink. The tangy vinegar sauce complements the tender, flaky bangus, making every bite a delight.
Try this Paksiw na Bangus recipe at home and experience the comforting flavors of Filipino cuisine. I’d love to hear your thoughts—share with me what you think of this dish!
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Paksiw na Bangus is one of my most preferred and favorite Filipino dishes. This recipe features milkfish, or bangus, cooked in vinegar along with aromatic spices like garlic, ginger, and peppercorns, and seasoned to perfection. Paksiw is a classic Filipino cooking method that results in a dish that’s tangy, savory, and incredibly satisfying. What I love most about this dish is its simplicity—it’s easy to prepare yet packed with flavor.
I especially enjoy eating Paksiw na Bangus early in the morning, or pamahaw in the Bisaya dialect. It’s the perfect way to start the day, paired with warm white rice and a hot drink like coffee or "sikwate,", a rich Filipino hot chocolate drink. The tangy vinegar sauce complements the tender, flaky bangus, making every bite a delight.
Try this Paksiw na Bangus recipe at home and experience the comforting flavors of Filipino cuisine. I’d love to hear your thoughts—share with me what you think of this dish!
Clean the milkfish, cut the pins, remove the scales and the innards, and cut into serving parts. Wash it, then set it aside.
Prepare the spices, like ginger, garlic, and onion; peel, strip, crush, and slice. Place half of the prepared spices in the pot or large skillet.
Arrange the bangus or milkfish slices in a pot, then add the remaining spices on top of the fish.
Add fish sauce, salt, ground black pepper, vinegar, and water.
Apply heat and let it boil. Cover and continue to cook over medium-low heat for 10 minutes.
Check it, then add the long green chili and olive oil or any prepared cooking oil to taste. Cover again and simmer for 5 minutes.
Taste it and adjust as necessary. Add MSG to taste, if desired. Simmer for another 2 minutes.
Turn off the heat. Transfer the paksiw na bangus to a serving dish.
Serve warm, and enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.