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Paksiw na Bangus

Blogger went back online around noon...but I was in the middle of eating lunch with Cherlin that time then we had to go to Clarise's Field Day, so I didn't have enough time to do my post. When I got back home and was all set to do it, I found out that even the recipe that I already typed on Blogger last Wednesday night is gone, so I have to start over again! It really is Friday the 13th hah!

But I know technical glitches like that can happen regardless of the platform you use.  I was so annoyed with Blogger since last night that I considered moving my blog to Wordpress.  So I registered and started designing my Wordpress blog...then this question suddenly popped into my mind: "Am I sure that this won't happen to Wordpress?". I must admit that I like the layout on Wordpress better. But isn't blogger more stable because it is owned by Google? I'm really having second thoughts about moving to Wordpress. I would greatly appreciate if anyone who has done the swap share some thoughts on this with me.

Going back to my Meatless Friday post...

This recipe that I'm going to share with you is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. It is called Paksiw na Bangus (Vinegar Stewed Milkfish). Milkfish, by the way, is the national fish of the Philippines. Our country contribute around 55 percent to the total world bangus production. Because of its  mild, sweet flesh and its melt-in-the-mouth belly fat, many Filipinos love bangus. But there's one thing that some people don't like about it - it has so much bones. It is said that the flesh of bangus is shot through with about 180 thin spines. But fortunately the spines are in bundles so you don't have to deal with each one individually.  It can easily be removed to produce Boneless Bangus which is preferred by many. But for this dish, bangus with bones on works best.

I really love Paksiw na Bangus! It has a flavor that bites, especially when cooked with bitter gourd and chilies! I just love pouring its sauce over hot, steaming rice. Because the bangus calls for industriously removing its many fishbones, it is best eaten using your bare hands! I can hear non-Filipinos already saying "ewwww". Oh well, that is the traditional way of eating for us Filipinos. We sometimes eat with bare hands, especially with seafood and dry dishes such as inihaw (grilled) or prito (fried). Maybe you should try it sometimes! :)

Prep Time: ~15 mins               Cook Time: ~20 mins                Servings: 4            

  • 1 big bangus, cleaned, scaled and cut into 5 to 6 slices
  • 1 head garlic, crushed
  • 1 small onion, quartered
  • 1 thumb-sized ginger, crushed
  • 2 finger chilies (I used Jalapeño pepper)
  • 2 ampalaya (bitter gourd), sliced
  • 3 pcs small, round eggplant, quartered
  • 1 cup vinegar (I used ½ cup cane vinegar and ½ cup spicy white vinegar)
  • ½ cup water
  • 2 Tbsp fish Sauce
  • 1/2 tsp peppercorns


1. Wash and clean your bangus. Remove the gills and the scales. Rub them with salt. Let sit for at least 15 minutes.
2. In a large saucepan, put half of the garlic, onion and ginger and some peppercorns.

3. Arrange sliced bangus on top.  Add the remaining garlic, onion and ginger. Add water, vinegar and fish sauce. Sprinkle peppercorns on top. Cover and let it simmer for about fifteen minutes. 

4. Add the bitter gourd, eggplant and Jalapeño pepper. Continue simmering for another five minutes or until vegetables are cooked.

5. Remove from heat. Serve with hot rice!


  1. Hi Tina!
    I'm so annoyed with blogger's glitches too! Arrgghh
    Glad that it's back to normal now :) I've still got a post saved in draft which is halfway finished hee... So I spent all this while trying to figure out other website designings thingy coz I still can't figure how to do the "Grab My button" thing :(
    I love bitter gourds and all kinda fishes cooked in any ways (maybe I'm a cat in previous life??? LOL)

  2. You're so funny Lyn!
    I can help you with your "Grab My Button" thing. I'll email you how...

  3. i don;t think i know this fish! but it looks deliciously light .. like it.

  4. @Kankana: It's about time you get familiar with milkfish! LOL
    Check out the nearest Asian Store there in your area and you'll surely find some! ;)

  5. Hello! Thanks for the follow! I am now your newest follower as well! :) Hope you have a wonderful weekend!

  6. i was very annoyed with the glitches too. your recipes look great i'll have to try some out.

  7. Very nice blog, I have a friends from the Philippines and I've just shared your latest recipe with her, I'm following you now as well. have a great weekend. :)

  8. @Atlanta, Crunchy Diva & Chauny: Tnx for the follow!
    Have a great weekend!

  9. Eating seafood with your hands is great... I love eating with my hands whenever I can. The recipe sounds great... I don't know where I can get milkfish... is there a substitute?

  10. Hi Jenn!
    Milkfish is available in Asian Stores. But in case there's no nearby Asian Store in your area, tilapia & kingfish are good substitute.

  11. new follower here. love your site. this recipe is one of my fave. bangus! ♥

    xoxo from manila!

  12. This looks so yummy. I love to find new recipes. I'm glad you post photos with yours.
    I only use wordpress on my blog, I don't use the wordpress site or I'm sure I would have the same problems as you do with blogger. I think anyhow, at least I've read that they sometimes do have issues (both of them). I spend 12 yearly to have my own site (URL) through I use wordpress as my blogging platform and I don't have any issues this way. I do have a blogging id at wordpress so I can comment on the ones that require it. Same with blogger. But nothing is on those sites. I guess I should at least put something on them such as a theme or a link to my website ha.

  13. Even though I cant pronounce this (even with you spelling it out!) I think I would like it very very much!! oh, besides the part about removing gulls...

    Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  14. This is a very interesting version of paksiw na bangus. We actually cook paksiw with just the bangus and we have a separate dish called acharang ampalaya at talong which has the rest of your ingredients. Love this! I bet the vegetables made it really nice. I love ampalaya.

  15. Hi Tina,

    Thanks for stopping by!!

    Am following you back on twitter and liked your FB page.

    Your photos are lovely. Makes me almost WANT to cook! Almost.


  16. Really Tina!? Tks so much! :D
    my email is
    Btw, I think I'll use tilapia to substitute coz the flesh is so tender! :)

  17. Well,they fixed everything and I thought I had lost some posts but they came back! Not a big fish fan but my kids are so I might just try it!

  18. Wow I have never heard of this before, but it looks like something I would be adventurous enough to try! I'm definitely gonna put this in the memory bank!

    Found you from the making new friends bloghop, am a happy new follower!

  19. So funny when I see you have the same condiments (thanks for the step-by-step pictures, I like it a lot), I feel like I'm ready to cook. :-D Fish sauce is one of my favorite condiments (forget about MSG for a moment). It's so fun learning new dish! Thanks for sharing Tina!

  20. That recipe looks so good, oh the flavors, I can just taste them! Thanks for linking up with Fat Camp Friday @ Mangoes and Chutney, see you again next time!

  21. This recipe sounds so interesting, with lots of lovely flavours. Thank you so much for linking it up to Feed Me Tweet Me Follow Me Home last week! Hope to see you again this week.

  22. Simple but undoubtedly delicious recipe. I loved bangus recipes ever since childhood so this was a great find.