Paksiw na Bangus | Traditional Way To Cook Paksiw na Bangus

Описание: Paksiw na Bangus is a sour savoury stew made with fresh slices of milkfish simmered in a sour broth made with eggplant and tomatoes along with vinegar, garlic, onion, ginger, green chilies, oil, salt and pepper. The paksiw is a classic Filipino dish which means “to cook and simmer with vinegar, garlic and salt”.
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INGREDIENTS:
1 KILO Bangus (milkfish)
1 large eggplant
5 pieces tomatoes
5 cloves garlic
1 medium onion
salt and pepper to taste
1/4 cup vinegar
1 thumb-sized ginger
3 pieces green chilies
1 tablespoon cooking oil

Directions:

Wash the tomatoes and slice them into thin circles. Slice the ginger into thin chunks. Remove the ends of the eggplant, slice them horizontally in the middle and the slice into smaller pieces. Wash and prepare the milkfish. Slice them into serving pieces. Set aside.
Grab a flat pan and arrange the ingredients. Make alternating layers of aromatics and milkfish. Sprinkle some salt and black pepper. Add a little sugar to balance the taste. Then, pour the vinegar and a cup of water. Add the long green chilies on top.
Cover the pot and let it simmer for 15 to 20 minutes using medium heat.
Pour some of the sauce over the milkfish to cook them thoroughly and evenly. Add the cooking oil. Cover the pot and allow it to simmer again for a few minutes before turning the heat off.
Transfer the paksiw na bangus to a large serving bowl. Enjoy this with a big bowl of hot steaming rice. Yum!