Best 3 Filipino Fish Stew Paksiw Na Bangus Recipes

Embark on a delightful culinary journey with Paksiw na Bangus, a classic Filipino fish stew that tantalizes taste buds with its tangy, savory, and slightly sweet flavors. This beloved dish showcases succulent milkfish (bangus) stewed in a flavorful broth infused with vinegar, tomatoes, garlic, onions, and ginger. While the traditional Paksiw na Bangus remains a cornerstone of Filipino cuisine, creative variations have emerged, offering unique twists on this timeless recipe. Discover delectable renditions such as Paksiw na Bangus sa Miso, where the addition of miso paste lends a rich, umami depth, and Paksiw na Bangus sa Gata, where coconut milk imparts a creamy, velvety texture. Explore these culinary gems and savor the diverse flavors that make Paksiw na Bangus a cherished dish in Filipino households.

Check out the recipes below so you can choose the best recipe for yourself!

BEST PAKSIW NA BANGUS RECIPE

Best Paksiw na Bangus Recipe image

Milkfish is known to have a mild flavor, but transforming it into a delicious meal like this will surely surprise you as to how it can be the star of the table. Cook and enjoy!

Provided by Eat Like Pinoy

Categories Main Course

Time 25m

Number Of Ingredients 10

Ingredients

1 1/2 lbs Milkfish (scaled and sliced crosswise into serving pieces)
3 thumbs Ginger (crushed)
5 cloves Garlic (crushed)
1/2 cup White vinegar
1 cup Water
1 pc Eggplant (chopped)
1 pc Ampalaya (chopped)
2 pcs Long green chilies
1 tsp Black Pepper (cracked)
Salt to taste

Steps:

In the pot, put and arrange ginger, garlic, long green chilies, cracked black pepper and eggplant.
Arrange milkfish slices on top.
Add water and vinegar. Cover and cook on medium to low heat for 15 minutes.
After 15 minutes, sprinkle with salt to taste.
Transfer onto a serving plate.
Serve while hot. Share and enjoy!

Nutrition Facts : Calories 177 kcal, Carbohydrate 2 g, Protein 34 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 95 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAKSIW NA BANGUS

Paksiw na Bangus image

Bangus Paksiw is a Filipino fish stew made of milkfish, vinegar, and spices. It's a hearty, tasty, and budget-friendly meal that's perfect with steamed rice.

Provided by Lalaine Manalo

Categories Main Entree

Time 25m

Number Of Ingredients 11

Ingredients

1 large milkfish
1 large eggplant, cut into 1-inch thick wedges
1 onion, peeled and sliced thinly
4 garlic, peeled and pounded
1 thumb-size ginger, sliced into thirds and pounded
1/2 cup vinegar
1 cup water
3 finger chili peppers
1 1/2 teaspoons salt
1 teaspoon peppercorns
1 teaspoon canola oil

Steps:

Clean and gut the fish, leaving scales intact. Cut into serving parts.
In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
Drizzle oil on top and stir gently to combine. Serve hot.

Nutrition Facts : Calories 154 kcal, Carbohydrate 14 g, Protein 19 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 1037 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving

FILIPINO FISH STEW (PAKSIW NA BANGUS)

Filipino Fish Stew (Paksiw na Bangus) image

Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

3 ¼ pounds whole milkfish (bangus)
1 eggplant, cut into chunks
1 onion, diced
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
2 large green chile peppers, chopped
1 teaspoon salt to taste
1 cup water
¾ cup vinegar
1 green bell pepper, cut into chunks
1 small bitter melon, cut into chunks

Steps:

Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 12.6 g, Cholesterol 128.5 mg, Fat 16.9 g, Fiber 4.6 g, Protein 52.6 g, SaturatedFat 0.1 g, Sodium 571.2 mg, Sugar 5.5 g

Tips:

Choose the Freshest Fish Possible: The fresher the fish, the more flavorful your paksiw na bangus will be. Look for fish that has bright, clear eyes, shiny scales, and a mild, fresh smell.
Use a Variety of Vegetables: Don't be afraid to experiment with different vegetables in your paksiw na bangus. Common choices include tomatoes, onions, garlic, bell peppers, and eggplant. You can also add leafy greens like spinach or kale for extra nutrition.
Simmer the Fish Gently: Paksiw na bangus is a slow-cooked dish, so be patient and let the fish simmer gently until it is cooked through. This will help to preserve the fish's delicate flavor and texture.
Serve with Rice: Paksiw na bangus is traditionally served with rice. The rice helps to soak up the delicious sauce and makes for a complete and satisfying meal.

Conclusion:

Paksiw na bangus is a delicious and versatile Filipino fish stew that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, sour, or sweet, there is a paksiw na bangus recipe out there for you. So next time you are looking for a quick and easy weeknight meal, give paksiw na bangus a try. You won't be disappointed!