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Paksiw na Bangus

Paksiw is a Filipino style of cooking which means "to cook and simmer in vinegar". I have read somewhere that Paksiw way of cooking or using vinegar was made to preserved foods longer during the old days as people in the rural areas usually don't have refrigerators back then. Cooking food with vinegar reduces the fishy odor and have the least possibility of getting spoiled , that's why if we cook a lot or if we cook something with coconut cream (gata), we usually add a bit of vinegar just so, it won't spoil easily

I'll b sharing with you my Paksiw na Bangus Recipe and let me know what you think.


prep time
10 mins
Yield: 4 ServingsPREP TIME10 mins
Cook time
15 mins
25 mins
  • πŸ’•1 medium Bangus(cleaned,scales removed then sprinkle w/salt)
  • πŸ’•1 small size ginger, crushed and sliced)
  • πŸ’•1 small onion, peeled sliced into four parts
  • πŸ’•1 bundle Mustasa     
  • πŸ’• 3-4 garlic, peeled and crushed)
  • πŸ’•2 Siling haba (chili fingers)
  • πŸ’•½ cup Silver Swan vinegar
  • πŸ’•1 cup water
  • πŸ’•McCormick black peppermill
  • πŸ’•1-1/2 teaspoon salt
  • πŸ’•1-1/2 teaspoon sugar
  • πŸ’•1 teaspoon olive oil


1. Heat a pan then add the olive oil.
2. SautΓ© in the ginger, garlic and onion.
3.Add the water, vinegar, sugar, salt and pepper.
4.Arrange bangus in the pan. Cover and simmer for 5 minutes.
5.Toss in the Mustasa and Siling haba. Cover and simmer for 5 more minutes or until bangus is cook and liquid is reduced. 
6.Turn off the heat and transfer to a serving plate.
7.Take a picture and post it to your Facebook/Instagram and add a lot of hashtags.πŸ˜πŸ˜…


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