Paksiw na Bangus Recipe


Some of you may have experienced that years back, only a few of the households in the Philippines, especially in the province, has refrigerator. Next to salted fish, paksiw recipe is the next resort when cooking fish because of its ingredient vinegar, a natural preservative. Paksiw na isda lasts longer than other dishes at room temperature that’s why it’s a very common dish. But that is just a minor reason for favoring this dish. Paksiw na sida or Paksiw na Bangus Recipe in this case is quick and easy to cook, you only have to load together the ingredients, not to mention it’s simply delicious. The sourness and the saltiness combined with the natural taste of bangus makes this dish perfect!

Another major reason why you should love this Paksiw na Bangus Recipe is you can fry any leftover paksiw the next day. Fried paksiw na bangus is more flavorful compared to ordinary fried fish. Just be sure to cover the pan because the oil splashes like crazy. Try this Paksiw na Bangus Recipe and tell me what you think.

1. In a pan, combine water, vinegar, onion, garlic, ginger and pepper. Bring to boil.

2. Add in the bangus (milkfish) and simmer for about 10 minutes.

3. Add salt and siling haba. Simmer for 3 minutes. You may also add either eggplant or ampalaya (bitter gourd).

4. Serve and enjoy!


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