Paksiw na Bangus -(Milkfish Paksiw)- Seaside Recipes

Name: Paksiw na Bangus
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 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)

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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.

fish stewed in lemon juice with okra and green chili peppers on white plate.

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

ingredients for fish stew with text overlay on marble countertop.

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

Step 1

Arranged half of the onion and garlic at the bottom of the pan.

Step 2

Put the fish on top, then arrange and add the remaining ingredients on top of the fish.

uncooked fish with okra, onion, green chili peppers in pot, on top of stove.

Step 3

Turn the stove on low to medium heat, let it simmer for 15-20 minutes or until the milkfish is tender.

milkfish stewed in lemon juice with okra and green chili peppers on white plate.

Serve

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

How long does paksiw last at room temperature?

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.

What other ingredients can you add?

You can add talong, ampalaya, kangkong, tomatoes, and petchay (bok choy).

You can also use tausi, bay leaf, and flavor enhancers if you choose.

Can I add a small amount of oil at the end of cooking?

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.