Paksiw na Bangus with Ampalaya and Ginger

This paksiw na bangus balances a sharp vinegar broth with ginger, garlic and slices of ampalaya. The fish cooks gently in the liquid, while the ampalaya goes in later so it keeps some shape. Serve four with hot rice. Preparation takes about 15 minutes and cooking about 20 minutes, depending on the thickness of the fish pieces.

Ingredients

• 750 g cleaned bangus, cut into 4–5 serving pieces
• 1 medium ampalaya, seeded and sliced into thin half-moons
• ⅓ cup cane vinegar, ¾ cup water, and 1 tablespoon soy sauce
• 1 thumb of ginger, sliced; 4 garlic cloves, lightly crushed; and 1 small onion, sliced
• 1 teaspoon whole peppercorns, 1 bay leaf, and salt to taste
• Optional: 1 long green chili

Simmer the paksiw

1. Pat the bangus dry and check for remaining scales. Rinse the ampalaya, remove its seeds and white center, and slice it. For a gentler bitter taste, rub with a small pinch of salt, rest 10 minutes and rinse.
2. Layer onion, ginger and garlic in a wide pan. Lay fish pieces in a single layer. Add peppercorns, bay leaf, vinegar, water and soy sauce. Bring to a gentle simmer without stirring the fish.
3. Simmer partially covered for 10–12 minutes. Spoon a little hot broth over the upper surfaces instead of turning the pieces repeatedly. Add the chili if using.
4. Scatter ampalaya around the fish. Cook another 5–7 minutes until the vegetable is tender and the fish is opaque and flakes easily. Taste the broth and add salt only if needed.
5. Turn off the heat and let the fish rest in the broth for 3 minutes before serving. Lift pieces with a wide spatula so they do not break.

Adjust the sourness

Cane vinegar varies in strength. If the broth is too sharp, add a spoonful of water and simmer briefly; do not hide the sourness with a large amount of sugar. For more depth, add a few extra ginger slices. Refrigerate leftovers promptly in a covered container, then reheat gently so the fish does not dry out.

Our paksiw na tilapia with eggplant uses the same gentle-simmer method with a different fish and vegetable.

Common question

Can I use boneless bangus? Yes. Boneless fillets may cook faster, so begin checking before the time above and avoid vigorous boiling.