Paksiw na Bangus (Milkfish in Vinegar Sauce)


1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

1 bulb onion sliced

a small piece of ginger washed, pounded or sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)


Wash and clean your bangus. Remove the gills but not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic, sliced onion and ginger, some salt and water and of course, the vinegar. Cover and let it simmer for about ten minutes. Before cutting the fire add the siling haba.

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