PAKSIW NA BANGUS RECIPE
AJINOMOTO AJI-SHIO® SEASONING MIX
Recipe Finder
Ingredients
1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onions, sliced
2 teaspoons (8 grams) Garlic, minced
2 teaspoons (8 grams) Ginger, sliced
1/4 cup (50 ml) Water
1/2 cup (125 ml) Vinegar
1 teaspoon (5 ml) Soy sauce
2 teaspoons (4 grams) Aji-Shio® Pepper
6 belly slices (350 grams) Bangus
1 cup (100 grams) Bitter gourd, sliced
1 1/2 cup (120 grams) Eggplant, sliced
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving | 378 |
| Carbohydrates (g) | 53.7 |
| Proteins (g) | 18.2 |
| Fat (g) | 10.1 |
| Phosphorus (mg) | 239 |
| Calcium (mg) | 93 |
| Iron (mg) | 2.5 |
| Vitamin A (m g RE) | 114 |
| Thiamin (mg) | 0.11 |
| Riboflavin (mg) | 0.14 |
| Niacin (mg NE) | 9.5 |
| Vitamin C (mg) | 16 |
Procedure
1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and ginger.
2. BOIL. Add water, vinegar, soy sauce, AJI-SHIO® Pepper, bangus, bitter gourd, and eggplant. Let it boil until fish is cooked. Serve while hot.
No. of Servings: 4-5 servings
Serving Size: 1 piece (70 grams) Bangus, 1/2 cup (45 grams) Vegetables
Meal Serving Idea: 1 cup Rice, 1 piece (70 grams) Paksiw na bangus , 1/2 cup (45 grams) Vegetables, 1 slice Ripe Papaya
Cooking Tips
Do not stir dishes with vinegar until it has been boiling for at least 1 minute. Stirring dishes with vinegar without letting it boil yet will make the vinegar taste really sour.
Product Used
