Paksiw na Bangus (Milkfish Stewed in Vinegar)
Photo: Judgefloro, CC BY-SA 4.0
Paksiw na bangus is a Filipino dish of milkfish simmered in vinegar with bitter melon, carrot, garlic and green chiles. The vinegar does the seasoning and the preserving, giving the fish a sharp, clean tang that suits rice well. Cooking the fish whole, with the liver left in, adds a faint bitter richness that the ampalaya echoes. It comes together in one pot in about 45 minutes and feeds six to eight.
Instructions
Scale the milkfish and remove the gallbladder and gills, but leave the intestines and liver in place. Cut off the fins and tail with scissors or a knife, rinse the fish, then cut it on the diagonal into 5 pieces and pat them dry.
Put the sliced carrot, bitter melon, pressed garlic and halved green chiles in a heavy pot, spreading them into an even layer.
Lay the fish pieces on top of the vegetables and sprinkle them with the salt and peppercorns.
Pour in the vinegar and water, cover the pot, and bring it to a boil. Let it boil for 5 to 8 minutes.
Turn the heat down and simmer gently for another 8 to 10 minutes, until the fish is cooked through and the vegetables are tender.
Take the pot off the heat and serve the fish with its vinegar broth and garlic, alongside garlic fried rice or plain fried rice.
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