Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, milkfish in vinegar stew. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Milkfish, or "bangus" is the national fish of the Philippines. Despite being a bony fish, its distinct flavor makes it a favorite among Filipinos. Paksiw Na Bangus (Milkfish Stewed in Vinegar) Being a group of islands and surrounded by bodies of water, the Philippines has an abundant supply of different varieties of fish the whole year round.
Milkfish in Vinegar Stew is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Milkfish in Vinegar Stew is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook milkfish in vinegar stew using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Milkfish in Vinegar Stew:
- Prepare 1 1/2 lbs. milkfish cleaned and sliced crosswise
- Get 3 thumbs ginger sliced
- Get 5 cloves garlic sliced
- Make ready 1/2 cup white vinegar
- Make ready 1 piece onion sliced
- Make ready 2-3 Long green pepper
- Get to taste Salt
- Prepare to taste Sugar
- Make ready 2 tsp Oil
- Prepare Peppercorn "craked"
Paksiw na Bangus is a typical Filipino dish that can stand equal to the famous adobo dish. Both can last for days without spoilage. Fast and also easy to prepare. The secret to a good "pinamalhan dish" as how Ilonggos term it, is to pick a fresh Pour water and vinegar into the pot with the fish.
Steps to make Milkfish in Vinegar Stew:
- Arrange ginger, garlic, okra, onion, long green pepper on the pot
- Top with bangus slices.
- Pour oil and vinegar. Apply heat and let boil. Cover and continue to cook in low to medium heat for 15-20 minutes
- Add salt, pepper and sugar to taste
- Serve and enjoy
See recipes for Milkfish in Vinegar Stew too. The use of milkfish is a little challenging because of the tiny bones embedded in the fish meat. Anchovies are usually wrapped in banana leaves. Paksiw is one of the staple dishes in a Filipino household. The use of vinegar sort of "pickles" the fish, thus prolonging its cooked shelf life even without refrigeration.
So that’s going to wrap this up with this exceptional food milkfish in vinegar stew recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
