Paksiw na Bangus (Milkfish Stewed in Vinegar)
Paksiw na Bangus (Milkfish Stewed in Vinegar) is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 9 listed ingredients.
- Set aside about 45 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
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.
- 02
Combine the carrots, bitter melon, garlic, and chilies in a heavy pot.
- 03
Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.
- 04
Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.
- 05
Reduce the heat, and simmer gently for another 8–10 minutes.
- 06
Remove from heat and serve with garlic or fried rice. Enjoy!
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Judgefloro; view original image record .
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