Paksiw na bangus or milk fish in vinegar stew is a classic fish dish in the Filipino kitchen. The recipe is simple and the ingredients are easily accessible.
The main ingredients include whole milkfish gutted and sliced, chopped ampalaya or bitter melon, slice ginger, slice or quartered eggplant (aubergine), hot green peppers, white vinegar , a bit of water and patis (fish sauce) to taste. All ingredients are combined and left to slowly cook and simmer in a deep pan. The native palayok or terracotta pots topped with fresh banana leaves are the best pot to cooked paksiw na bangus.