Paksiw na Bangus (Boiled Pickled Milkfish)

When I was little, this was my least favorite lunch food. It was like eating sour fish in very little sauce. Usually, paksiw means stewed or to stew in Filipino. Paksiw na Isda is stewed fish. The fish I used is Bangus or what you call milkfish in English. It has a gazillion bones in it and it annoys the heck out of my hubby when he sees me try to eat it. LOL

But the bangus belly, with its cm of glistening fat, is one of the most scrumptious things in the world. And paksiw na isda is best served after 2 days in the fridge. Letting it sit for awhile enhances and brings out the best flavor in the dish. One guilty luxury of eating paksiw is that after you pour some sauce over rice, add a smidgen of oil rendered from pork fried in it. Not too much, you just want to add a sheen of goodness in your rice. And to eat it, just have a saucer of fish sauce ready to dip pieces/chunks in it.

Here's the recipe to make Paksiw na Bangus. Note: you can substitute sardines or any firm, white fleshed fish for the dish.

Paksiw na Isda

1 kilo Bangus (milkfish) or any white-fleshed fish, scaled, gutted and cleaned
1/2 cup white vinegar
1/4 cup water
1 1/2 tsp salt
1/2 inch ginger, sliced
2 pieces banana peppers or any green, mild chili peppers
1 asian eggplant, sliced diagonally

1. Cut the bangus fish into 4 slices. Place fish in a non-reactive pan such as a teflon or porcelain coated skillet. I used my Vision glass pan for this. Add all other ingredients, except the water and the eggplant.

2. Cover and bring to a boil. When the vinegar starts boiling, add the water. Let simmer about 10 minutes, turning fish once to cook evenly.

3. Transfer to a covered dish and store in the refrigerator to "age" for 2 days. After that, once again bring the paksiw to a simmer and then add the eggplant slices and cook for 5-7 minutes or until the eggplant is cooked.

Serve with rice and fish sauce for dipping.