The festivities and the indulgence of the holiday season left me craving for healthy, non-greasy but oh-so-delicious comfort food. Add the fact that I already listed my Goals for 2023 and it included living healthy to better control my LPRD. So first thing on my list of “must-eats” is this Paksiw na Bangus Belly. Yes, boneless bangus belly dahil ayoko ng matinik…hihihi.
Of course, mas masarap kainin to kung ang ka-partner ay Sinangag (Garlic Rice), diba?
BTW, I got my wooden bowls here: https://tinyurl.com/WoodenBowlss
WATCH THE PAKSIW NA BANGUS BELLY VIDEO RECIPE HERE:
I used to cook paksiw by just poaching the fish in seasoned vinegar and water together with ampalaya and eggplant. But I discovered recently that it becomes more flavorful if you sauté the garlic and ginger first AND you season the fish.
How do you cook your Paksiw?
Paksiw na Bangus Belly
Ingredients
- 1kg boneless bangus belly, cut into pieces
- 2 tsp seasoning granules
- 3 tbsp vegetable oil
- 6 cloves garlic, crushed
- 1 pc thumb-sized ginger, cut into strips
- 3/4 cup vinegar
- 1 tsp peppercorn
- 1 medium ampalaya, cleaned and sliced
- 1 pc chili finger (siling panigang)
- 1 cup water
- patis and sili for dipping
Instructions
- Season boneless bangus belly with seasoning granules. Set aside.
- Sauté garlic and ginger in oil. Add bangus, vinegar, peppercorn, ampalaya, and finger chili. Simmer for 2 minutes.
- Add 1 cup water and simmer for 10 minutes.
- Serve with garlic rice and patis with sili dipping sauce.
One Response
Nakakamiss ang ganitong luto, minsan lang kasi magluto ng ganito ang mama ko kasi wala masyado kumakain ng isda sa mga kapatid ko, kaya once na magluto ng ganito ang mama ko, cravings satisfied talaga 🥰🥰🥰