Paksiw na Bangus is a typical Filipino dish that can stand equal to the famous adobo dish. Both can last for days without spoilage. Fast and also easy to prepare. The secret to a good "pinamalhan dish" as how Ilonggos term it, is to pick a fresh
milkfish in good quality. A perfect milkfish is the one whose head is smaller than the body. I usually have it scaled and fully cleaned on it's belly part. Oftentimes, I lay it on a bed of freshly cut vegetables for additional flavor on the light broth of my paksiw dish. Preferably, I use small eggplants and bitter gourd and line the bottom of the pot where I cook paksiw. I also use lard or small cuts of pork fat pieces to add savor and flavor to the dish. On equal parts vinegar and water, I cook it on low heat until it's almost dry and all the flavors has seeped into the fish. I add few drops of fish sauce for a tastier Paksiw na Bangus.The chili adds a bit of a spice as my last compliment to the dish.
1 kilo medium sized Bangus/Milkfish
1 knob ginger, quartered
1 cup vinegar
1 cup water
1 head garlic
1 red onion cut into rings
3 pcs. finger chilies
salt and pepper
1 tsp. fish sauce
3 pcs. sliced small bitter gourd/ampalaya
3 pcs, sliced small eggplants
1 tsp. olive oil
Arrange garlic, onion, ginger, pork fat. olive oil and cut vegetable pieces on the bottom of the pot.
Place cut Bangus pieces. Sprinkle a dash of salt and pepper.
Add equal parts vinegar and water. Simmer in low heat until almost dry.
Top with cut finger chilies, cover to simmer lightly,season with fish sauce and it's done.
Paksiw na Bangus or Pinamalhan na Bangus in Ilo-ilo.
Rooting from the local dialect word mala meaning dry, pinamalhan is one of the many ways Ilonggos cook their fish and as the name suggests, it is cooked dry .... well almost.
Meatless Pansit Tofu
An instant noodle mixed with a variety of vegetables and fried tofu blocks. A quick stir fry, mix and this vegetable side dish is done.
Sometimes the best food is the simplest one.