Paksiw na Bangus is the one of the original way of cooking bangus. There are countless ways to cook the bangus just get your imagination and resourcefulness working and you discover a new original bangus dish. In Pangasinan they even have a Dagupan Bangus Festival.
Some people who love fishing have been catching
the fish on their fishing pastime along the cornice road breakwaters here in Abu Dhabi. I can’t explain how bangus have thrived in UAE waters. Bangus is a regular items at fish markets here when they are in season.
On this post it is paksiw na bangus with vegetable. The juices of ampalaya and talong (bitter gourd and eggplant) somehow enhance the paksiw flavor of bangus.
Ingredients:
1 k. bangus
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
1 tbsp. whole black pepper
1/4 c. vinegar or 3 tbsp. sampalok sinigang mix
3 whole green sili
cooking oil
salt
Cooking procedure:
Remove gills and innards of bangus. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally. In a casserole put garlic, onion and ginger at the bottom. Arrange sliced bangus side by side, add 1 cup of water and 1/4 cup vinegar or 3 tbsp. sampalok sinigang mix. Put on top vegetable, green sili and black pepper. Season with salt and drizzle with cooking oil. Cover and simmer in a medium heat for 8–12 minutes or until fish is cooked.
See other bangus/milkfish recipe:
Bangus Belly Bistek Tagalog
Afritadang Bangus
Daing na Bangus
Rellenong Bangus
Inihaw na Bangus
Sinigang na Bangus sa Bayabas
Sinigang na Bangus sa Santol
http://www.overseaspinoycooking.net/2007/07/paksiw-na-bangus.html
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