Paksiw na Bangus sa Ampalaya or Boiled Pickled Milkfish with Bittergourd

Many Filipino love Paksiw na Bangus because of its flavor that bites, especially when cooked with chilies. Paksiw na Bangus Recipe also known as  Boiled Pickled Milkfish  is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines.

Milkfish, is the national fish of the Philippines, there are countless ways to cook the milkfish and this particular paksiw recipe is unique that I have to adapt from my mother-in-law, otherwise my husband won’t settle eating paksiw of  my own version for “bangus”.  Discover this  paksiw na bangus recipe that I’m sure you haven’t tried yet but take note that this can only be best with “bangus” and not with any other kind of fish.

  • 1 pc. of 1-1/2 lb of bangus (milkfish), dressed but scales intact
  • 1/3 cup of vinegar
  •  2 cups of water
  • 1-1/2 tablespoon salt
  • 1-1/2 tablespoon white sugar
  • 3 pieces of hot banana peppers
  • 1 pc. of  small size bittergourd
  • 1 pinch msg.; optional

Cooking Instructions

  1. Cut fish in to 4 or 5 slices and place them in teflon or porcelain coated skillet.
  2. Mix water, vinegar, salt, sugar & msg. in a separate bowl then add to the fish, cover, and boil.
  3. After reaching the boiling point, add on hot pepper & bittergourd then simmer  for 20 minutes in a low fire.
  4. Pour on cooking oil and simmer for another 2 minutes, then turn off  the fire.
  5. Serve hot.  Can be best serve with fried rice.
  6. Share & enjoy!

4 thoughts on “Paksiw na Bangus sa Ampalaya or Boiled Pickled Milkfish with Bittergourd

  1. Pingback: Three Sisters and the National (Boneless) Fish | booksinthekitchen

  2. Pingback: Sweet Pickled Banana Peppers | Ms. Skinny Bitch

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