Bangus Belly Paksiw

Name: Bangus Belly Paksiw
Total time: 30 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 whole boneless milkfish (bangus) bellies, cut in half; 1/2 cup cane vinegar; 1/2 cup water; 1 thumb ginger, sliced and lightly crushed; 4 cloves garlic, smashed; 1 medium eggplant, sliced diagonally; 1 small bitter melon (ampalaya), sliced and seeded; 1 tsp whole black peppercorns; 1 tbsp cooking oil

Milkfish belly simmered in vinegar, garlic, and spices.

30 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Layer the Aromatics: In a wide, shallow pan or clay pot (palayok), scatter the crushed ginger, smashed garlic, and whole black peppercorns evenly across the bottom.

2
Arrange the Fish and Veggies: Place the milkfish bellies skin-side down over the aromatics. Arrange the slices of eggplant and bitter melon around and on top of the fish.
3
Add Liquids: Pour the cane vinegar, water, and cooking oil over the fish and vegetables. Season with a pinch of salt.
4
Simmer Gently: Place the pan over medium heat and bring to a boil. *Crucial step:* Do not stir the mixture, as this will introduce a raw vinegar taste.
5
Reduce and Finish: Once boiling, lower the heat to a gentle simmer, cover the pan, and let it cook for 15-20 minutes. The dish is done when the fish is opaque and flaky, the vegetables are tender, and the liquid has reduced slightly. Serve with warm rice.

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