Paksiw na Bangus


  • 1 knob fresh ginger, skinned and thinly sliced
  • 6 cloves garlic, peeled and slightly crashed
  • 1 large milkfish, cleaned and cut into 2-inch thick
  • ⅔ cup white vinegar
  • ½ cup water
  • 3 tablespoons soy sauce
  • ¼ cup olive oil
  • 1 medium onion, sliced
  • 3-5 red/green Thai chili peppers
  • 2 bay leaves
  • 1 teaspoon whole peppercorn
  • ½ teaspoon red crushed pepper
  • Salt to taste
  • 1 bitter gourd, seeded sliced (optional)


Put half of the ginger and garlic in the bottom of a medium pot. Add the fish, then the rest of the ingredients except the bitter gourd. Cover and simmer for 15 minutes. Add the bitter gourd and simmer for another 5 to 8 minutes. Transfer to a serving plate. Serve over hot rice.


Thanks for dropping by, please enjoy!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s