A traditional paksiw na bangus is stewed in vinegar, but this recipe uses lemon juice instead. It has a slightly sour and slightly salty taste.
Why this recipe works
Paksiw is so easy to make. This recipe is cooked in lemon juice and should have a slightly sour and slightly salty taste to it.
The good thing about this recipe is you can add other vegetables to it if you prefer.
What goes into this recipe
Recipe Ingredient Notes
Bangus (milkfish) – The fish should be cleaned, innards removed, then cut up in 4-5 pieces.
Lemon Juice – Traditionally, paksiw is simmered in vinegar, but I use lemon juice instead. I love using lemon juice because it helps remove the fishy smell or pungent smell of the dish. You can substitute this ingredient with vinegar, kamias, or calamansi juice.
Fish sauce – fish sauce adds a nice flavor to the dish. It can be replaced with soy sauce if needed.
Ginger – the ginger here is peeled, sliced, then lightly pounded. If you do not want it spicy, add them a couple of minutes before you removed the dish from the stove.
Okra – You can either fresh or frozen okra.
How to make this recipe
Arranged half of the onion and garlic at the bottom of the pan.
Put the fish on top, then arrange and add the remaining ingredients on top of the fish.
Turn the stove on low to medium heat, let it simmer for 15-20 minutes or until the milkfish is tender.
Fish paksiw is best served with rice. This also goes well with grilled eggplant.
Leftovers and Reheating Instructions
This dish can be placed in the refrigerator for 4-5 days. When reheating, you can place the dish in a pan and simmer it again on the stove for 2-3 minutes. You can also put it in the microwave for 40-60 seconds.
FAQ’s and Tips
If you make it salty, it will last a few days. I suggest not adding tomatoes or ginger if you want to keep it longer. In my experience, these two ingredients make the paksiw go bad fast.
You can add talong, ampalaya, kangkong, tomatoes, and petchay (bok choy).
You can also use tausi, bay leaf, and flavor enhancers if you choose.
Yes, you can if you prefer. Oil can add flavor to the dish. I recommend adding 2-3 tablespoons of canola oil, vegetable oil, coconut oil, olive oil, and grapeseed oil.
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Paksiw na Bangus
- 1 pound bangus/milkfish cleaned inside removed, cut into 4 to 5 pieces
- 7 cloves garlic minced
- 2 tablespoons lemon juice
- 6-8 pieces okra
- 1 ½ teaspoon fish sauce
- 1 thumb-size ginger peeled and sliced
- 2-3 green chili peppers
- ¼ teaspoon ground black pepper
- ¼ cup water
- 1 small onion chopped
- ½ to 1 teaspoon salt or as desired
- Arranged half of the onion and garlic at the bottom of the pan.
- Put the fish on top, then arrange and add the remaining ingredients on top of the fish.
- Turn the stove on low to medium heat, let is simmer for 15-20 minutes or until the milkfish is tender.
- Add more lemon juice if you want more than just a slightly sour taste, add a little more lemon juice or vinegar.
- You may add a flavor enhancer (i.e., MSG) if you prefer.