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Philippines · Food

Paksiw na Bangus

55 min
340 kcal
4 servings

By eatmundo · August 4, 2026

Paksiw na Bangus🇵🇭AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Paksiw na Bangus. The percentage is the share of ingredients the two recipes have in common.

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A classic Filipino fish stew simmered in vinegar, garlic, ginger, and black pepper. It is tangy, healthy, and highly addictive with steaming white rice.

According to eatmundo's ingredient comparison, the closest dish to Paksiw na Bangus from another cuisine is Beef Stir-fry with Celery (Vietnam): the two share 50% of their ingredients.

Ingredients

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4 servings

How 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, remove the lid, drizzle 30ml cooking oil over the fish and simmer uncovered for 3 minutes, until the sauce has reduced slightly.

  • 8

    Serve warm; the vinegar preserves the fish, making this dish even better the next day.

Frequently Asked Questions

What is Paksiw na Bangus?

Paksiw na Bangus is a Filipino fish dish consisting of milkfish simmered in a vinegar-based broth seasoned with garlic, ginger, black pepper, and salt. It is a staple viand typically consumed as a main course served with steamed white rice.

Can I use another fish?

Yes, any fatty 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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