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Paksiw na Bangus (Milkfish Stewed in Vinegar)

Source and licence

"Paksiw na Bangus (Milkfish Stewed in Vinegar)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Paksiw_na_Bangus_(Milkfish_Stewed_in_Vinegar), revision 4494452), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Paksiw_na_Bangus_(Milkfish_Stewed_in_Vinegar)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4494452

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Philippines. Associated with Philippines by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry.
  2. Combine the carrots, bitter melon, garlic, and chilies in a heavy pot.
  3. Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.
  4. Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.
  5. Reduce the heat, and simmer gently for another 8–10 minutes.
  6. Remove from heat and serve with garlic or fried rice. Enjoy!