Paksiw na Bangus (Milkfish Cooked in Vinegar)

Milkfish is the national fish in Philippines bangus in Filipino, because as they said this fish is can be found anywhere in the country. One thing unique with this fish is the taste even it's really boney but Filipinos love it . Milkfish like any other fish can be cooked in many ways, can you name some of them? Today I preferred to cook it in vinegar with bokchoy or petchay, you can use eggplant too if available. Paksiw is only one of countless ways to prepare this fish.

Ingredients:

1 big bangus cut sliced in 5 pieces
1 bunch bokchoy stems trimmed
2 long green pepper
a thumb size ginger sliced
1 medium red onion sliced
4 cloves garlic crushed
1 1/2 c vinegar
1/2 c water
salt to taste
olive oil

Procedure:

1. In a medium pot, arrange the bokchoy and fish along with the rest of the ingredients.

2. Simmer for 15 minutes over medium heat.

3. Pour in a tablespoon of olive oil. Simmer for few more minutes.

4. Remove from heat and serve. Perfect with white steamed rice.