Best 3 Filipino Fish Stew Paksiw Na Bangus Recipes

"Pakisw na Bangus" is a classic Filipino fish stew that is easy to prepare. It can be served as a main course or as part of a larger meal. Less than 30 minutes is all it takes to make this flavorful and nutritious meal using bangus (milkfish) as the main ingredient. It's a great way to enjoy the unique taste of bangus, a flaky and mild-flavored fish that is commonly found in the Philippines.

Check out the recipes below so you can choose the best recipe for yourself!

BEST PAKSIW NA BANGUS RECIPE

Best Paksiw na Bangus Recipe image

Milkfish is known to have a mild flavor, but transforming it into a delicious meal like this will surely surprise you as to how it can be the star of the table. Cook and enjoy!

Provided by Eat Like Pinoy

Categories Main Course

Time 25m

Number Of Ingredients 10

Ingredients

1 1/2 lbs Milkfish (scaled and sliced crosswise into serving pieces)
3 thumbs Ginger (crushed)
5 cloves Garlic (crushed)
1/2 cup White vinegar
1 cup Water
1 pc Eggplant (chopped)
1 pc Ampalaya (chopped)
2 pcs Long green chilies
1 tsp Black Pepper (cracked)
Salt to taste

Steps:

In the pot, put and arrange ginger, garlic, long green chilies, cracked black pepper and eggplant.
Arrange milkfish slices on top.
Add water and vinegar. Cover and cook on medium to low heat for 15 minutes.
After 15 minutes, sprinkle with salt to taste.
Transfer onto a serving plate.
Serve while hot. Share and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 2 g, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAKSIW NA BANGUS

Paksiw na Bangus image

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.

Provided by Lalaine Manalo

Categories Main Entree

Time 25m

Number Of Ingredients 11

Ingredients

1 large milkfish
1 large eggplant, cut into 1-inch thick wedges
1 onion, peeled and sliced thinly
4 garlic, peeled and pounded
1 thumb-size ginger, sliced into thirds and pounded
1/2 cup vinegar
1 cup water
3 finger chili peppers
1 1/2 teaspoons salt
1 teaspoon peppercorns
1 teaspoon canola oil

Steps:

Clean and gut the fish, leaving scales intact. Cut into serving parts.
In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
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.

Nutrition Facts : Calories 154 kcal, Carbohydrate 14 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 1037 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

FILIPINO FISH STEW (PAKSIW NA BANGUS)

Filipino Fish Stew (Paksiw na Bangus) image

Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

3 ¼ pounds whole milkfish (bangus)
1 eggplant, cut into chunks
1 onion, diced
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
2 large green chile peppers, chopped
1 teaspoon salt to taste
1 cup water
¾ cup vinegar
1 green bell pepper, cut into chunks
1 small bitter melon, cut into chunks

Steps:

Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 12.6 g, Cholesterol 128.5 mg, Fat 16.9 g, Fiber 4.6 g, Protein 52.6 g, SaturatedFat 0.1 g, Sodium 571.2 mg, Sugar 5.5 g

Tips:

To choose the freshest bangus, look for one with clear eyes, bright red gills, and scales that are tightly attached to the skin.
If you are using frozen bangus, thaw it completely in the refrigerator before cooking.
To remove the fishy smell from the bangus, you can soak it in a mixture of water and vinegar for 15 minutes before cooking.
You can also score the bangus's body before cooking to help the sauce penetrate the fish.
When cooking the bangus, make sure to fry it until it is golden brown and crispy on both sides.
Do not overcook the bangus, or it will become tough and dry.
To make the sauce, use a good quality vinegar. Rice vinegar or white vinegar are both good choices.
You can also add other vegetables to the sauce, such as onions, tomatoes, and carrots.
If you want a sweeter sauce, you can add some brown sugar or honey.
Serve the paksiw na bangus with steamed rice and enjoy!

Conclusion:

Paksiw na bangus is a delicious and easy-to-make Filipino dish that is perfect for any occasion. The combination of the crispy fried bangus and the tangy, sweet sauce is sure to please everyone at the table. So next time you are looking for a new and exciting way to cook fish, give paksiw na bangus a try!