Paksiw Na Bangus: Classic Filipino Milkfish Stewed in Vinegar Recipe

Paksiw na Bangus is a Filipino milkfish stewed in vinegar with garlic, chillies, and simple vegetables. It cooks in about 45 minutes and suits a family meal. The method uses a short boil, then a gentle simmer. The taste is sharp, salty, and clean, with soft fish and tender slices of carrot and bitter melon.

This recipe serves 6 to 8 people and uses a heavy pot with a lid. You layer the vegetables first, then place the milkfish on top. Vinegar and water create the cooking liquid. Salt and peppercorns season the stew as it cooks, so you do not need extra sauces at the end.

Prep and cook time stays close to 45 minutes, based on the listed boiling and simmering times. The difficulty level is moderate, since you clean and portion a whole fish. Keep the heat controlled. This helps the fish hold its shape while it stews in vinegar.

Use fresh milkfish and measure the vinegar and water before you start. Slice the vegetables to a similar thickness, so they cook at the same pace. Lightly press the garlic, not finely chopped. This keeps the flavour steady during simmering and makes the broth clear.

• 1 kg whole milkfish (bangus)
• 1 medium carrot, sliced (about 120 g)
• 1 medium bitter melon (ampalaya), sliced (about 200 g)
• 2 heads garlic, slightly pressed (about 20–24 cloves)
• 3 large green chillies, halved (about 45 g)
• 1 tbsp salt (about 15 g)
• 1 tsp whole peppercorns (about 2–3 g)
• 180 ml vinegar (¾ cup)
• 120 ml water (½ cup)

Equipment

Choose tools that make fish cleaning safe and quick. A heavy pot spreads heat evenly and helps prevent sticking. A lid is needed for the boil and simmer steps. Keep a plate ready for the cut fish pieces, so you can pat them dry before cooking.

• Heavy pot with lid
• Sharp knife or kitchen scissors
• Chopping board
• Measuring cup
• Measuring spoons
• Paper towels or clean cloth

Procedure (step by step)

Step 1: Clean and portion the milkfish. Remove the scales, gallbladder, and gills. Do not remove the intestines and liver. Use scissors or a knife to remove fins and tail. Rinse well, cut diagonally into 5 pieces, then pat dry.

Step 2: Build the base layer. Put the sliced carrot, sliced bitter melon, pressed garlic, and halved green chillies into a heavy pot. Spread them out in an even layer. This keeps the fish from touching the base of the pot and helps it cook gently.

Step 3: Add the fish and seasoning. Arrange the sliced milkfish on top of the vegetables. Sprinkle the salt over the fish pieces. Add the whole peppercorns across the top. Keep the pieces in one layer where possible, so the heat reaches them evenly.

Step 4: Add vinegar and water, then boil. Pour in the vinegar and water. Put on the lid. Bring the pot to a boil and keep it boiling for 5 to 8 minutes. This short boil starts the vinegar stew and begins to cook the fish without stirring.

Step 5: Simmer to finish cooking. Reduce the heat to low. Simmer gently for another 8 to 10 minutes with the lid on. Avoid stirring, since the fish can break. When done, the fish turns opaque and flakes, and the vegetables soften.

Step 6: Serve. Remove the pot from the heat. Serve the paksiw na bangus hot. The recipe suggests serving it with garlic rice or fried rice. Ladle some of the vinegar broth over the fish, so each serving gets the same sharp, salty flavour.

Tips for steady results

Keep the pot covered during boiling and simmering, as written. Use gentle heat in the second stage to protect the fish. If you want a clearer broth, avoid stirring and do not over-boil. Patting the fish dry also helps reduce extra water in the stew.

Nutrition (approximate, per serving)

Values vary by fish size, trimming, and the amount of broth taken per portion. The table gives a simple estimate for one serving, based on 8 servings from the full pot. Use it as a guide, not a medical figure.