I do love all types of fish and seafood dishes but paksiw na bangus has never been a favorite of mine. That was until a friend of mine taught me a simple tip that made this stewed fish more to my liking: a teaspoon of oil is added to the dish at the end of cooking. It’s not suprising how a little addition of oil does wonders as fat carries flavor. Give this a try and let me know what you think on the comments below. I love hearing from you.
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1 large milkfish
1 thumb-size ginger sliced into thirds and pounded
1 small onion peeled and sliced thinly
1 eggplant end trimmed and cut into 1-inch thick wedges
4 to 5 garlic peeled and pounded
1/2 cup vinegar
2 to 3 finger chili
1 cup water
8 to 10 peppercorns
1-1/2 teaspoon salt
1 teaspoon oil
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Clean and gut fish, leaving scales intact. Cut into serving parts.
In a pot, combine fish, eggplant, onion, ginger, garlic, vinegar, water, peppercorns, finger chili and salt. Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced. Drizzle oil on top and stir gently to combine. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”