Bangus Filipino Paksiw Recipe

Method9 steps · about 35 min

1. 1

   Step 1: If you want to soften the bitterness, put all the slices from the 2 bitter melons in a separate bowl with enough water to soak them and 1 pinch salt. Leave for 10–15 minutes, then drain away the soaking liquid. If you skip this optional tip, keep the same sliced bitter melons ready for the stew without soaking.

   Optional bitter-melon soak · 15 minUses 2 bitter melons, sliced · Water, enough to soak the bitter-melon slices, optional · 1 pinch salt, for the optional bitter-melon soak

2. 2

   Step 2: Heat a pan over medium heat. Add all 3 oz chopped pork fat and cook until it releases enough oil to form the cooking base. Keep the rendered fat and oil in the same pan.

   Uses 3 oz pork fat, chopped

3. 3

   Step 3: Turn off the heat. Arrange all the crushed cloves from 1 head garlic, the 5 thinly sliced thumb-sized ginger pieces, 2 sliced onions and 2 tsp whole peppercorns in the pan with the rendered pork fat and oil.

   Uses Rendered pork fat and its oil in the pan · 1 head garlic, cloves crushed · 5 thumb-sized pieces ginger, thinly sliced · 2 onions, thinly sliced · 2 tsp whole peppercorns

4. 4

   Step 4: Layer all 3½ lb cleaned milkfish slices over the aromatics. Add the 5 long green peppers, the slices from both Chinese eggplants (2) and all the prepared bitter-melon slices, using either the drained soaked slices or the unsoaked slices from the same two-melon supply.

   Uses Pork-fat base layered with garlic, ginger, onions and peppercorns · 3½ lb milkfish, cleaned and sliced crosswise into serving pieces · 5 long green peppers · 2 Chinese eggplants, sliced · All bitter-melon slices, drained after optional soaking or ready unsoaked

5. 5

   Step 5: Pour all 1¼ cups white vinegar evenly over the layered fish and vegetables. Turn the heat back on to medium and cover. Once the liquid boils, cook for 2 minutes.

   Boil in vinegar · 2 minUses Layered milkfish and vegetables over the aromatic pork-fat base · 1¼ cups white vinegar

6. 6

   Step 6: Add all 2 cups stew water. Let the liquid return to a boil, then lower the heat and simmer for about 15 minutes. Handle the fish gently and check that its thickest flesh is opaque and reaches 145°F (63°C) for at least 15 seconds, and that the eggplant and bitter melon are tender while holding their shape. Continue gently only as needed to reach these endpoints.

   Simmer milkfish and vegetables · 15 minUses Milkfish and vegetables after the initial vinegar boil · 2 cups water, for the stew

7. 7

   Step 7: Taste the fully cooked broth and add fish sauce to taste, using no fixed amount. Distribute it gently through the stew without breaking the milkfish slices.

   Uses Fully cooked milkfish and vegetable vinegar stew · Fish sauce, to taste

8. 8

   Step 8: Transfer the cooked fish, vegetables and broth to a serving plate or bowl and share among 6 people. Serve with separately prepared warm cooked rice if desired. Be careful with the milkfish bones.

   Uses Finished seasoned milkfish paksiw · Warm cooked rice, to serve

9. 9

   Step 9: Serve promptly while hot. Refrigerate leftovers promptly in a covered container and reheat thoroughly to 165°F (74°C) before eating, handling the delicate fish carefully.

   Uses Portioned cooked milkfish stew