Do you desire a dish that can easily perk up your spirit, nourish your body, and at the same time make your taste buds happy? You can have all this and more with one of Filipino’s most favorite – paksiw na bangus.
This is one cuisine you will find in the Philippines that is simple to prepare, but yet very satisfying. It is a great way to begin your day, together with servings of warm rice and a cup of black coffee, freshly brewed. This is one dish you can hardly miss in any Filipino household. This is no surprise owing to its amazing taste and how simple it is easy to prepare.
What is Paksiw Na Bangus?
Paksiw is a word in the Philippines language, although there is no literal translation, which means ‘to cook using vinegar’. The implication of this is a distinctive and definitive taste.
Plus your food is preserved for a long time without putting inside a fridge. And the hateful odor associated with fishes is eliminated while its flavor is enhanced.
Bangus is a term used for milkfish, national fish, and favorite fish of the Philippines. These fishes are commonly found around the continental shelves and islands in tropical offshore marine waters. Its first occurrence in the Philippines was about 800 years ago and ever since then has become a favorite.
Put together, Paksiw na bangus is a Flipino vinegar-based fish stew (alongside garlic, ginger, chili pepper, and peppercorn); and a household staple.
What Makes Paksiw Na Bangus Unique?
There are many variations to cooking cuisines of this nature. Different types of fishes can be used and the cooking process still remains the same.
But, bangus happens (milkfish) to be one of the most common in the Philippines. This type of fish brings a unique freshness to the table which significantly differentiates it from others. When this attribute combines with the effect of vinegar, and other ingredients and seasoning such as ginger and garlic, the outcome of such concoction is nothing short of a spicy and savory taste.
The taste gets a lot better after one or two days when the ingredients are expected to have fully infused the fish.
Health Benefits of Paksiw Na Bangus
More than just being flavorful and tasty, Paksiw na bangus has a lot to offer to the health. Consuming this meal can give your health a boost in many ways. Let us break down these benefits according to the major ingredients used in its preparation.
Vinegar is one substance that is fondly used as a wound cleaning solution, for its effectiveness at inhibiting the growth of Pseudomonas aeruginosa and Staphylococcus aureus.
Eating Paksiw na bangus increases feelings of satiety. Since satiety is a feeling of satisfaction and fullness – the opposite of hunger, this obviously indicates its potential usefulness in the control of weight.
One of the ingredients responsible for this effect is vinegar. Studies have it that obese people who consumed vinegar registered a reduction in serum triglyceride levels, body weight, and body fat mass.
Vinegar contains acetic acid which goes a long way in reducing whether renin activity and blood pressure. This implies that the more you consume Paksiw na bangus, you stand a chance at experiencing the effects of vinegar in the area of altering and inhibiting the hormones responsible for blood pressure.
Vinegar contains certain antioxidants, particularly the dietary polyphenols, which help to defend against oxidative damage and stress. It is believed that its antioxidant properties significantly inhibit lipid peroxidation, scavenges free radicals, and increases the levels of enzymic antioxidant and cell vitamins.
The more you consume this Filipino cuisine greater your antioxidant capacity.
Ingestion of vinegar has been associated with a drastic reduction in total triglyceride levels and cholesterol. This effect is traceable to an antioxidant in vinegar known as chlorogenic acid.
This antioxidant is known to can prevent the oxidation of LDL cholesterol particles, thus helping to lower cholesterol and LDL levels. Thus, the Paksiw na bangus is likely a good complementary treatment option for those battling with high cholesterol.
The presence of vinegar in any diet is likely to modulate the balance between acid/alkaline and thus promoting the growth of healthy bacteria in your stomach.
The ingestion of vinegar has been associated with an increase in the number of vitamins and minerals you absorb from the food you consume. This is probably because vitamins and minerals are better absorbed at higher acidity levels, i.e lower pH.
Milkfish is a good source of protein, which plays a very significant role in the body’s growth and development. Consuming milkfish on a regular basis helps in the prevention of micronutrient deficiencies, as well as the overall development of the body.
It contains nutrients that help to repair tissues and build the body’s muscle mass.
Rich in Omega 3 Fatty Acids
Fish is also a common source of Omega 3 fatty acids and when consumed provides a chunk full of benefits to the body.
Particularly, it helps in the brain’s development and improvement and boost of memory in children, nourishes the eyes, prevents heart disease, reduces depression, and controls cholesterol levels.
Furthermore, Omega 3 is good for pregnant women, as it helps them increase the quantity and quality of breast milk. The result is obviously healthier and smarter children.
More than just adding incredible aroma and flavor to your dishes, garlic, and ginger are medicinal foods that also play significant roles in boosting your health and helping in the relief of a variety of health conditions.
Ginger in particular is helpful in digestion and it does so by controlling sugar levels in the stomach. Certain medicinal characteristics were discovered in garlic and ginger which makes them function as blood clotting reducing agents.
Both of these foods help to overcome symptoms associated with diarrhea. And as a result of their antibacterial properties and characteristics, help to loosen phlegm, and relieve congestion.
How To Cook Paksiw Na Bangus
Paksiw Na Bangus
- 1 1/2 lbs Milkfish cleaned and sliced crosswise into serving pieces
- 3 thumbs Ginger crushed
- 5 cloves Garlic crushed
- 1/2 cup White vinegar
- 1 cup Water
- 1 pc Onion sliced
- 1 pc Chinese eggplant chopped
- 5 pcs Okra
- 2 pcs Long green pepper
- 1 tsp Whole peppercorn
- Salt to taste
- Prepare bangus by removing the innards and gills, cutting the tails and fins, and wash.
- Put in the pot the ginger, garlic, onion, okra, peppercorn, eggplant, and long green pepper. Arrange
- Add your slices of bangus.
- Pour in water and vinegar, under low to medium heat, cook until it boils.
- Continue cooking for around 15 minutes. Add salt to taste
- Remove from heat and prepare to serve. Enjoy!
Final Words On Paksiw Na Bangus
If you ever find yourself hungry for any Filipino cuisine, one dish option you should go for is Paksiw na bangus. One fascinating thing about this recipe is the ease in preparation.
In just about 20 minutes, your aromatic fish stew is ready for serving. Perhaps, this is one reason for its popularity all over the philistines.
I hope this post was informative and valuable? If there are any questions you wish to ask about the Paksiw na bangus dish, kindly drop them in the comment section. If you wish to share any of your experience with this Filipino cuisine, feel free to do so.
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