Paksiw is a cooking process in the Philippines using vinegar. Milk fish paksiw is my favorite specially the belly part, oh so yummy! I added a little soy sauce for a darker color of the fish.
1 medium size bangus ( sliced and cleaned)
1/2 cup vinegar
1 tablespoons soy sauce
1/2 cup water
1/4 teaspoon black pepper ( crushed)
some chili finger (siling haba)
thumb size ginger
1 small onion
2 cloves garlic
salt to taste
1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer until the fish is half cooked.
2. Add the water and continue to boil until the fish is fully cooked.
3. Serve it hot with extra rice.