One of my favorite viand is Paksiw na Bangus or Milkfish Stewed in Vinegar. Definitely it is easy to cook and serve. Very basic in cooking as easy as eating hamburger (lol). It has a less ingredients, no secret ingredient. Mostly Filipinos love sour taste especially if it mixed and dip in vinegar. Fish and Vinegar is perfect for lunch and dinner. Bangus or Milkfish is naturally produced by our generous ocean near Pangasinan. It is properly cultivated by Dagupan fishermen. Dagupan City is the capital of Milkfish. It export different fishes like tilapia, galunggung, pusit and many others to near cities like Baguio City and other markets like Mangaldan and Manaoag. Manila market also has Milkfish from Dagupan, which they call it Bonuan Bangus.
I will share my simple recipe of Milkfish Stewed in Vinegar or Paksiw na Bangus.
Ingredients:
- peeled and pound garlic
- peeled and sliced Red Onions
- peeled and pound small ginger
- Scaled, washed & clean cut Milkfish
- Salt, vinegar and water
Procedure:
In a casserole, put all together the onions, garlic, ginger, salt, bangus and vinegar. Bring to heat until Milkfish is quite tender for about 10 to 15 minutes minutes. Add a glass water and bring to medium heat for 10 minutes.
I hope that many of us can cook as easy as frying an egg. Remember, the key in easy cooking is to know what are basics.
