Bangus Paksiw (Milkfish in Vinegar Stew)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Filipino
Serves: 8-9 pieces
Ingredients
  • 2 lbs milkfish (bangus), cleaned and cut into serving pieces
  • ½ cup distilled white vinegar
  • 2 cups water
  • 1 small onion, coarsely chopped
  • 4 large cloves of garlic, crushed
  • thumb-size ginger, peeled and sliced thinly
  • ¼ lb okra (optional)
  • 1 tsp salt
  • ¼ tsp ground black pepper
Instructions
  1. On the bottom of a large cooking pot, arrange garlic, onions, ginger, and Thai chilis.
  2. Arrange fish slices in one single layer.
  3. Season with salt and pepper.
  4. Then add vinegar and water. (Note: depending on the pot you are going to use, make sure that the liquid reaches all the way up to ¾ depth of the fish to ensure thorough cooking)
  5. Place okra along the sides of the fish where it will have contact with the water-vinegar mixture.
  6. Cover pot and bring to a boil over high heat.
  7. Once it starts boiling, turn down heat to medium low and put the lid back on. Simmer for 45 minutes or until the liquid has reduced.
  8. Allow to sit for a little bit before serving. Best eaten with warm, boiled, white rice.
Recipe by Russian Filipino Kitchen at http://www.russianfilipinokitchen.com/2015/06/08/bangus-paksiw-milkfish-in-vinegar-stew/