Paksiw na Bangus (Vinegar Stewed Milkfish) is the most common and easiest way of cooking Bangus. The most favorite part of every Filipinos is its belly fat that melt-in-the-mouth. It's best eaten in bare hands because Bangus has so much bones although other types of fish can also be used as an alternative of Bangus. Bangus is also known as the Philippines national fish.
Ingredients:
- 1/2 kilo Bangus (Milkfish) cleaned, scaled and cut into 4 to 5 slices
- 1 medium size onion, sliced
- 5 cloves garlic, crushed
- 1 inch ginger, crushed
- 1/2 cup vinegar
- 2 tbps soy sauce (optional)
- 2 tsps. salt
- Add enough water
Cooking Instructions:
- Combine all the ingredients in a saucepan
- Let it simmer until fish is cooked.
- Remove from heat then ready to serve.