Bangus Belly Paksiw
Milkfish belly simmered in vinegar, garlic, and spices.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Bangus Belly Paksiw to your week, check it against your household's allergens, and build the shopping list automatically.