Paksiw na bangus — fish in vinegar
Milkfish simmered with vegetables, garlic and vinegar.
Active time25 min
Cooking20 min
Total40 min
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Ingredients
- 2 têtes garlic
- 1 carrot
- 1 kg gutted and scaled milkfish
- half a cup of water
- 1 tsp peppercorns
- 1 tbsp salt
- 180 ml vinegar
- 1 bitter melon
- 3 green chillies
Preparation
Use a milkfish gutted and scaled by the fishmonger. Remove any remaining fins with scissors, then cut into 6 steaks and pat dry.
1 kg gutted and scaled milkfish- scissors or knife
Peel the carrot and cut into thin rounds. Wash the bitter melon, remove its seeds and cut into thin slices. Wash and slit the chillies. Separate the cloves from the heads of garlic, peel and crush them. Place all the vegetables in a saucepan.
2 têtes garlic1 carrot1 bitter melon3 green chillies- heavy-based saucepan
- knife
- chopping board
- peeler
Arrange the pieces of fish on top of the vegetables. Sprinkle with salt and peppercorns. Pour the vinegar and water into the saucepan, cover, bring to the boil and boil for 5 to 8 minutes.
half a cup of water1 tsp peppercorns1 tbsp salt180 ml vinegar- heavy-based saucepan
- lid
Reduce the heat and cook for another 10 to 12 minutes, depending on the thickness, until the fish is opaque and flakes easily. Serve hot.
- heavy-based saucepan
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Correction du découpage approuvée par Roch le 9 novembre 2026. Relecture éditoriale.
Estimated times.