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Paksiw na Bangus sa Ampalaya at Talong

For sure we going to need a lot of steam rice with this dish. Also known as Paksiw nga Bangrus in Ilonggo. 


1 large (2-3 lb) bangus, cut into 6 pieces

1 large eggplant, julienne

1 large ampalaya, julienne

4-6 garlic cloves, slice thin

1 thumb size ginger, julienne

1 medium size onion, slice thin

2 pieces bay leaves

1 cup datu puti vinegar

1/4 cup soy sauce

3 tablespoon cooking oil

salt and ground black pepper to taste

Cooking Direction:

Using a wok (kawali) arrange the fish then layer with garlic, ginger, vinegar, soy sauce, bay leaves, a dash of salt and ground black pepper.

Top with the slices of ampalaya, eggplant and cooking oil. Simmer (uncovered) in medium high heat till it starts boiling.

Once it start to boil taste test the salt.

Add more salt if needed.

Cover wok and reduce heat to medium low and continue to simmer till all the vegetables are fully cooked.

Happy Cooking! 

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Hello! Welcome to Casa Baluarte, a place to find the best simple recipes, mostly Filipino recipes. By the way, I am your admin Cecilia, from Iloilo City, Philippines to OC, California and now in Collin County, Texas. Please feel free to get in touch if you have any questions or comments, or if you just want to chat about food, or a recipe. You can drop me an email at:


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