Paksiw na Bangus

Bonuan Bangus is one of the craze in city of Dagupan, cooked in many different ways – grilled, fried, sinigang, deboned, relleno, kilawin, paksiw, daing, broiled and baked. Dagupan city is well-known for being the best producer of the best tasting milkfish (bangus)in the world, among many other seafoods. But just be sure to buy Dagupan’s Bonuan Bangus from your trusted fish supplier or vendor because some label their bangus as Dagupan Bonuan Bangus yet come from other places and tastes different. The real Bonuan bangus tastes really good. If by chance, you come to visit or pass through the city, don’t forget to try and experience the delectable taste of the real Bonuan Bangus,

Last night, I cooked Paksiw na Bangus which is one the of the easiest way of to cook bangus. It will only take about 10-15 to cook it. Paksiw na Bangus is a native Filipino fish dish dashed with the sour aroma of vinegar and spice of ginger, onion and garlic. You can also use other fish like tuna or tilapia if Bonuan Bangus is not in the fridge.


1 medium Bonuan Bangus
1 small ginger, peeled and crushed
1 small onion, peeled and sliced
2 or 3 cloves garlics, peeled and crushed
1 cup vinegar
¼ cup water
1 tsp. fish sauce (patis)
Salt and pepper

Wash, clean and scale fish and drain. Set aside

Place all the ingredients at the bottom of a casserole.

Blend thoroughly by circling the pan and until salt is dissolved.

Put the fish on the casserole.

Cook on a low heat, covered for about 10-15 minutes or until fish’s eyes turned white.

Serve hot with steaming white rice.

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