Sunday is always family time. It’s the only time of the week that all of us in the family can get a chance to hang along with each other and when it Sunday it means feast day. Usually my mother cooks something special. One of her specialties is the ever famous paksiw na bangus.
Saliva usually pools in my mouth every time I see this dish being cooked because of the vinegar that is usually added into the dish. Paksiw na bangus is a dish wherein just like any other paksiw recipe you put vinegar, chili leaves, peppermint, garlic and salt into it. In this dish the main ingredient is the bangus or milkfish.
The sour- tangy taste of the vinegar slowly simmered into the milkfish makes the meat of the fish a little bit sour but tasty. The chili leaves and the other condiments create the smoky texture of the dish. The dish is perfect with a hot bowl of rice.
Here is a recipe I would like to share to you so you can cook your own Paksiw na Bangus:
1 big bangus cleaned but not scaled cut in about 4 to five slices
2 siling haba (finger chilies)
3 cloves of garlic pounded
a small piece of ginger washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a teaspoon of pamintang buo (peppercorn)
half a cup of vinegar
1 teaspoon of salt
some water about (half a glass of small water)
Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic, peppercorn and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.