Paksiw na Bangus (Milkfish Stewed in Vinegar)
Total Time
45 minutes
Servings
6–8
1 kg whole milkfish
1 medium carrot, sliced
1 medium bitter melon (ampalaya), sliced
2 heads garlic, slightly pressed
3 large green chiles, halved
1 tbsp salt
1 tsp peppercorns
180 ml (¾ cup) vinegar
½ cup water
Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry.
Combine the carrots, bitter melon, garlic, and chilies in a heavy pot.
Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.
Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.
5–8 minutes
Reduce the heat, and simmer gently for another 8–10 minutes.
8–10 minutes
Remove from heat and serve with garlic or fried rice. Enjoy!