Paksiw na Bangus is one of the easiest and tastiest ways to cook milkfish! Stewed in vinegar and spices, the fish turns out super moist and flavorful. Pair it with steamed rice for a healthy, delicious, and budget-friendly meal you’ll feel good serving the whole family.
I love all types of fish and seafood dishes, but I’ve never really been fond of bangus paksiw. I like milksfish but I never took a liking for the stew’s sharp vinegary taste.
That was until a friend of mine taught me a simple trick that turned the dish into my favorite: a teaspoon or two of oil is added to the dish at the end of cooking. The addition of fat adds flavor and mellows out the mouth-puckering acidity.
To scale or not to scale
When you buy fish at Asian supermarkets here in the U.S., they’ll usually clean and cut the fish according to how you plan to cook it. I asked the staff manning the fish section to prepare my bangus pang-paksiw and I was aghast to find it gutted and SCALED when I opened the paper wrapping at home.
Well, in fairness to the fishmonger, it seems cooking the bangus a la paksiw with scales or without is a matter of contention. I posted the video below on my Facebook page and there was a whole lot of discussion; half of the viewers said descale the fish and the other half said keep them on.
So, yes, keep the scales, don’t keep the scales. It’s up to you. The dish will be delicious regardless.
How to serve and store?
Paksiw na Bangus
Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It’s a hearty, tasty, and budget-friendly meal that’s perfect with steamed rice.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Author: Lalaine Manalo
Course: Main Entree