The term “Paksiw” is basically simmering ingredients with sour ingredient like lime, lemon, or on this particular dish, vinegar is added. Filipinos love to cook meat or fish in vinegar sauce. Paksiw na Bangus (Milkfish) is just one recipe out of many. Other kinds of fishes you can use it with are Tuna, Mackerel or Anchovy. Millie used Bangus for this dish.
Ingredients: 3-4 servings
1 large bangus(milkfish) cut in 4 pieces(bone-in)
1 small bundle sitaw(long beans)
1 small bundle kangkong leaves
1/4 cup sliced radish
1/2 coconut vinegar(white vinegar is optional)
2 cloves minced garlic
1/2 medium sliced onions
1/2 cup water
1 small minced ginger
3 tbsp. cooking oil
salt & pepper to taste
Cooking Procedure:
- Wash all ingredients. Cut bangus(milkfish) in 4 slices. Clean and cut sitaw(long beans) in an inch long sizes. Remove the root edges of kangkong, then cut them in an inch long as well, but remove its leaves. Separate them and set aside.
- Heat the oil, sauté onions, garlic, and ginger. Add bangus to the mix. Season with salt and pepper. Sautee for at least 3 minutes.
- Add water then follow it up with vinegar, combine all ingredients thoroughly, let it boil and simmer for 15-25 minutes.
- Add radish, sitaw and kangkong branches next, let it simmer for at least another 5-8 minutes, or until the vegetables are half-cooked. Add the kangkong leaves last. Remember not to overcook the vegetables or healthy nutrients from them will be lost.
- Add more vinegar, salt and pepper if needed. If you do, let it simmer for another minute. Turn off heat and transfer dish to a bowl. Serve with steamed rice.
Tip: Always remind yourself not to overcook your vegetables. Try to fry leftover Paksiw na Bangus and have them with steamed rice on your next meal.