Bangus Belly Paksiw With Fried Rice Recipe


  • 1/2 kilo Bangus Belly
  • 4 cloves garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • 1 red onion, quartered
  • 1/2 tbsp. whole black pepper
  • 1/4 cup vinegar
  • 2 pcs finger chili
  • 1 small ampalaya, sliced
  • 2 small eggplants, sliced diagonally
  • 2 tbsp cooking oil
  • 1 tbsp patis

Sinangag or FRIED RICE:

  • 3 cups left over rice
  • 2 tbsp oil
  • 5 cloves garlic, minced
  • salt an pepper to taste
  • spring onion for garnish
  • fried garlic for garnish

Cooking Instructions:

  1.  Wash fish thoroughly drain and slice diagonally.
  2. In a casserole put garlic, onion and ginger at the bottom.
  3.  Arrange sliced bangus side by side.
  4.  Add 1 cup of water and 1/4 cup vinegar or 3 tbsp. sampalok sinigang mix.
  5.  Put on top vegetable, green sili and black pepper.
  6. Season with salt and drizzle with cooking oil.
  7.  Cover and simmer in a medium heat for 8–12 minutes or until fish is cooked then add the coffee mate.
  8. Serve hot with Sinangag rice. In a wok, heat oil and add garlic.
  9.  When almost brown, add the rice and toss well. Season with salt and pepper. Garnish with spring onion and fried garlic and serve.

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