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paksiw na bangus with eggplant and chili peppers in a white serving bowl
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4.75 from 8 votes

Paksiw na Bangus

Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It's a hearty, tasty, and budget-friendly meal perfect with steamed rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 154kcal
Author: Lalaine Manalo

Ingredients

  • 1 large milkfish
  • 1 large eggplant, cut into 1-inch thick wedges
  • 1 onion, peeled and sliced thinly
  • 4 garlic, peeled and pounded
  • 1 thumb-size ginger, sliced into thirds and pounded
  • ½ cup vinegar
  • 1 cup water
  • 3 finger chili peppers
  • 1 ½ teaspoons salt
  • 1 teaspoon peppercorns
  • 1 teaspoon canola oil
US Customary - Metric

Instructions

  • Clean and gut the fish, leaving scales intact. Cut into serving parts.
  • In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
  • Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
  • Drizzle oil on top and stir gently to combine. Serve hot.

Video

Notes

I like to add eggplant, but you can also use ampalaya or okra.

Nutrition

Calories: 154kcal | Carbohydrates: 14g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1037mg | Potassium: 594mg | Fiber: 5g | Sugar: 6g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg