Filipino

Serving

Filipino Quick & easy

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

A wonderfully tart, garlic-forward stew starring the prized, buttery belly of the milkfish. Simmered simply with vinegar and spices, this rustic dish is a masterclass in balancing sourness with savory richness.

30 minutes

Serves 4

Dinner/Lunch

14 min prep

23 min cook

Contains common allergens

Fish Seafood

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Good to know

One-pot
Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners 30-minute meals

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.

Bangus Belly Paksiw — plated and served — Serving moment. How Bangus Belly Paksiw looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

72/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 86

Great leftovers 50

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

Calories

1 g

Protein

9 g

Carbs

4 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Paksiw is the Filipino method of simmering fish or meat in vinegar, and bangus, the national fish, is a favorite for it. The milkfish belly, the richest cut, poaches gently in vinegar with ginger and garlic, often with bitter melon and eggplant. The vinegar both seasons and preserves, a thrifty everyday technique.

Listahan note

This version poaches the fatty bangus belly in just enough vinegar and water, adding bitter melon and eggplant so the dish eats like a complete, tangy plate.

Technique cues

Do not stir once the vinegar goes in; let it boil to avoid a raw, sharp taste.
Use the fatty belly cut, which stays moist through the simmer.
Add the vegetables partway so they cook without falling apart.

Kitchen flow

Parallel prep: Prep the fish and vegetables while the vinegar base comes to a boil.
Make-ahead: Paksiw keeps well and even improves; make it a day ahead and reheat gently.
Leftover move: Serve cold leftover paksiw with hot rice, a traditional way to eat it.
Cleanup rhythm: One pan; rinse promptly to clear the vinegar smell.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Milkfish (bangus) belly

Main protein

Purpose: The fatty belly stays rich and tender as it poaches in the vinegar.

Handling: Use boneless belly and lay it skin-side down to hold together.

Adaptation: Mackerel or another oily fish works.

Cane vinegar

Acid and base

Purpose: Seasons and gently preserves the fish, defining paksiw.

Handling: Add and let it boil before stirring.

Adaptation: White vinegar works in a pinch.

Ginger and garlic

Aromatics

Purpose: Cut the fishiness and add warmth to the broth.

Handling: Slice ginger and smash garlic; add at the start.

Adaptation: Increase ginger if you prefer a sharper aroma.

Bitter melon and eggplant

Vegetables

Purpose: Add bitterness and silkiness that balance the tang.

Handling: Slice and add partway through the simmer.

Adaptation: Okra or long beans can join or replace them.

Technique notes

Let the vinegar boil before stirring so the dish tastes mellow, not raw.
Handle the fish gently so the belly stays intact.
Keep the simmer gentle; a hard boil breaks the fish apart.

Ingredient swaps

Different-fish direction: Use mackerel or galunggong when bangus is unavailable.
Milder direction: Reduce the bitter melon for a gentler plate.
Richer direction: Finish with a small splash of coconut milk for paksiw na ginataan.

Serve alongside

Steamed white rice
Grilled eggplant
Fresh tomatoes
Sauteed greens
Cold water
Iced tea
Calamansi juice

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days; paksiw keeps especially well thanks to the vinegar.
Reheat gently or serve cold with hot rice in the traditional style.
Freezing is possible but the fish texture softens.

Equipment

Wide pan or pot
Lid
Cutting board
Fish spatula

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