🇵🇭 Philippines · Food
Paksiw na Bangus
By eatmundo · August 4, 2026
A classic Filipino fish stew simmered in vinegar, garlic, ginger, and peppers. It is tangy, healthy, and highly addictive with steaming white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 800g of milkfish (bangus), remove scales, and cut into large segments.
- 2
In a deep pan, place 50g sliced ginger and 6 crushed garlic cloves at the bottom to act as a bed.
- 3
Lay the fish segments on top of the ginger and garlic base.
- 4
Pour 100ml vinegar, 1 tsp salt, and 1 tsp black pepper over the fish; do not stir yet.
- 5
Add 100ml water to the pot and cover it tightly.
- 6
Simmer on medium heat for 20 minutes without lifting the lid, as this allows the vinegar to mellow.
- 7
Once the fish is cooked through and the sauce has reduced slightly, remove the lid.
- 8
Serve warm; the vinegar preserves the fish, making this dish even better the next day.
Frequently Asked Questions
Can I use another fish?+
Yes, any fatty white fish like mackerel works perfectly if milkfish isn't available.
Why shouldn't I stir it?+
Stirring the vinegar too early causes a raw acidic taste; simmering undisturbed creates a smooth flavor.
Is it spicy?+
It is mildly tangy, but you can add green chilies if you desire a spicy kick.
How long does it stay fresh?+
Because of the vinegar, it lasts up to 5 days in the refrigerator, often improving in taste.
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